by Chef Ryan Murray, La Caille
- 1 cup Dried Lentils
- 3 tbs Butter
- 1 whole Medium Yellow Onion, Diced
- 2 whole Celery Stalks
- 1 Jar Tikka Masala Sauce
- 1 can (8 Oz. Can) Roasted Crushed Tomatoes, Pureed
- 7 cups Beef or Vegetable Stock
- 1 Minced Garlic Clove
- 1 Large Fresh Ginger Finger Minced
- 3 Ounces Sweet Chili Sauce
- ½ teaspoons Salt
- ½ teaspoons Pepper
Note: the amounts of curry powder, salt, and pepper should be changed to your taste; measurements are not exact.
In a small bowl, cover the dried lentils completely with water and soak for 2 hours. After 2 hours, drain and rinse the lentils, then set aside.
In a large pot, heat the Butter then add in the diced onion, and celery. Cook for about 5 minutes until it is softened and starts to brown. Next, add in the ginger, garlic and sweet chili Sauce.
Now add in the tomatoes and stock. Add the Tikka Masala and bring the soup to a boil and then cover and reduce to a simmer. Cook for 30 minutes then puree. Bring back to a low simmer and cook for another 30 minutes. (Stir Often)
Before serving, salt and pepper to taste.
Variation: Garnish with fresh cilantro and shrimp if desired.