- For the Soup:
- 2 cups red lentils, rinsed
- 2 cups chicken stock
- 6 cups water
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 carrots, diced
- 1 onion, diced
- 1 rib celery, diced
- 2 teaspoons hot curry powder or paste, or to taste
- 1/2 cup dry white wine
- For the Sour Cream:
- 1 tablespoon dark brown sugar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon hot curry powder or paste
- 1/2 cup sour cream
- Place the lentils, stock, and water in a large pot. Season with salt. Bring to a boil, reduce heat to low, and simmer, stirring often, until the lentils are tender, about 20 minutes.
- Meanwhile, in a small saucepan, heat the oil over medium heat. Add the carrots, onion, and celery. Cook, stirring often, until softened, about 5 minutes. Stir in the curry powder and cook 1 minute. Add the wine, increase the heat to high, and boil until slightly thickened, 2 to 3 minutes.
- Stir the curry mixture into the lentils, season with salt and pepper, and cook over medium heat until the flavors have blended, about 10 minutes. Cover and keep warm.
- To make the garnish, whisk the sugar, mustard, and curry powder with the sour cream in a small bowl until the mixture is smooth.
- Ladle the soup into bowls and top each with a dollop of the sour cream garnish.