Curried Red Lentil Soup With Jalapeño, Lemon And Ham Recipe
Curried Red Lentil Soup With Jalapeño, Lemon And Ham Recipe
Perhaps it's because I'm married to a Southerner from Louisiana, but the idea of putting a leftover cooked ham bone and jalapeño pepper in an otherwise traditional Asian Indian curried red lentil (dal) soup recipe seemed like a worthwhile experiment. When it's freezing out (like on the night I first made this recipe), a nice warm soup — that cooks in less than a half hour — is high on my list. Better yet, this recipe was made with food that I had in the fridge — avoiding a trip outside to the grocery store. Play around with the amount of curry andthe vegetables — perhaps add some celery or cilantro or a can of garbanzo beans (I did, which made the soup into a rich, almost stew-like meal). This recipe can be made vegan using vegetable stock and no ham, which is more like a traditional vegetarian dal. RECIPE SECRET: The addition of the lemon juice at the end is a must!
