Friday, March 5, 2010

Curried Lentil Soup

-->A cup of this soup for lunch is perfect: Filling. Energizing. Delicious. I divide the soup into containers of various sizes and freeze, and thus always have an answer to the question, 'what is there to eat.'

Curried Lentil Soup

2 C lentils, sorted and rinsed.
1 quart vegetable broth
1 tbs. olive oil
1 large onion, finely chopped
4 celery stalks, finely chopped
1 red pepper, seeds removed and diced
2 cloves garlic minced
4 cups water

1 Tbs. curry powder
1 tsp. cumin
1 and 1/2 to 2 tsp. salt

In a large sauce pan, combine lentils, vegetable broth and 2 cups of the water. Bring to a simmer and skim off any foam. Simmer for five minutes.

In your largest pan for making soup, heat the olive oil and then add the onion, celery, and red pepper. Gently saute on medium heat for about 5 minutes. Add the garlic and saute for 3 minutes more.

Carefully pour the lentil/stock/water into the pan with the vegetables. Add another 2 cups of water. Bring to a simmer and cook 20 minutes.

Add curry powder and cumin. Gently simmer another 20 minutes.

Add salt to taste. Simmer a minute or so longer to allow the flavor to come together.


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