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Curried Lentil Soup

 

Yield: 4-6 servings

Prep Time: 10 minutes

Sous Vide Cooking Time: 2 hours 30 minutes

Recipe Type: Soup, Gluten-Free, Vegetarian

INGREDIENTS

  • 11/2 cups split green lentils, picked over and drained
  • 2 teaspoons curry powder
  • 1/2 sweet red pepper, deseeded and finely chopped
  • 1 green chili pepper, deseeded and finely chopped
  • 2 tablespoon olive oil
  • 2 garlic cloves, minced
  • 2 shallots, chopped
  • 4 cups vegetable or chicken stock (more as needed)
  • 2 tablespoons butter or ghee
  • 1 cup kale, shredded
  • Salt and freshly ground black pepper
  • 1/3 cup plain yogurt, to serve

METHOD

1

Insert your Saki Sous Vide Cooker into a pot or another sous-vide -friendly container; fill the pot with water between the MIN and MAX marks and set the temperature to 176°F/80°C. 

2

While the water is heating, in a 1-quarter zip-lock bag, combine lentils, curry powder, red pepper, chili pepper, olive oil, garlic cloves, and shallots; pour in the stock.

3

Once the water temperature is reached, insert the bags into the water or clip onto the side of the container. If using a zip-lock bag, use the water displacement method to remove the air by slowly submerging the bag into the water and then sealing.

4

Using a ladle, lower the eggs directly into the pot. Set the cooking time to 2 1/2 hours.

5

When the time is up, remove the bags from the water and check the lentils for doneness. If needed, return to the pot and cook for additional 15-30 minutes. Transfer the soup to a pot, season with salt and pepper to taste. If you wish, puree with an immersion blender, adding some stock to get the desired thickness.

 

6

Heat the butter in a skillet over medium heat and add kale; sauté for 2- 3 minutes, until tender, then stir into the soup. Reheat if needed. 

7

Serve the soup with a dollop of yogurt.

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