Ingredients
3 Tbs. vegetable oil
2 medium yellow onions, chopped
Kosher salt
2 tsp. Madras curry powder or garam masala
2 quarts lower-salt chicken broth or homemade vegetable broth
Two 14.5-oz. cans petite-diced tomatoes
1 lb. (2-1/3 cups) dried red lentils, picked over, rinsed, and drained
2 medium celery ribs, cut into small dice
1 medium carrot, peeled and cut into small dice
2 medium cloves garlic, peeled and chopped
1/8 to 1/4 tsp. cayenne
Fine Cooking
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2 medium yellow onions, chopped
Kosher salt
2 tsp. Madras curry powder or garam masala
2 quarts lower-salt chicken broth or homemade vegetable broth
Two 14.5-oz. cans petite-diced tomatoes
1 lb. (2-1/3 cups) dried red lentils, picked over, rinsed, and drained
2 medium celery ribs, cut into small dice
1 medium carrot, peeled and cut into small dice
2 medium cloves garlic, peeled and chopped
1/8 to 1/4 tsp. cayenne
Description
Curry Powder And Garam Masala Are Both Indian Spice Blends, Which Vary In Flavor From Blend To Blend. Experiment To See Which You Prefer.
Fine Cooking
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