Serves: 6
Total Calories: 200
Set Global Sun Oven out to preheat.
Heat the oil in a large Dutch oven over medium heat. Add the onions and ginger, cook, stirring occasionally, until the onions are softened, about 5 minutes. Add the curry powder and cook, stirring constantly, until fragrant, about 1 minute.
Add the remaining ingredients, stir, cover, and place in GSO. Cook until lentils are tender, 2 - 3 hours. Discard cardamom pods and garlic.
Puree soup in batches in a blender or in the pot with a handheld immersion blender.
*The only difficult part is finding the garlic and the cardamom pods before pureeing the soup. If you can't find both the garlic cloves it's not a big deal. I cannot say the same about the cardamom pods. These must be found and removed, if not you'll wind up with dozens of nasty, hard, little black seeds that will ruin your soup. And yes, I speak from experience.
This Solar Indian Inspired Red Lentil Soup recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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