I thought I would pick a blog title that just rolled off the tongue. Today, we talk soup, but not just any soup. A soup that, for most of my childhood, I absolutely detested. So much so that whenever my mother would make the deceivingly delicious dish, I would act as if I couldn’t even be in the same room as her while she ate it. Until recently, I have always felt this way about lentils in general. They look weird, turn mushy when cooked, and have a weird color, which gets even weirder when cooked.
Curry Lentil Soup:
(Warning: this soup will not be bright green and clear and gorgeous. It’s curry, and lentil. Everything will eventually be one color, somewhere in between brown and orange… Amazing)
The best part about this soup is you can throw in just about whatever vegetable you want. It’s not like baking where if you miss an ingredient, game over (there won’t be much baking on this blog). Today, I happened to use:
2-3 tablespoons olive oil
1 garlic clove, diced
2 small-medium onions, chopped
1 lg tomato, diced
1 celery stalk, diced
1 lg carrot, diced
1 tablespoon cumin
2 14.5 oz cans vegetable broth
3 cups water
12 oz lentil, drained
1 tablespoon lemon juice
4 tablespoons of Spicy Curry Powder*
Salt & Pepper to taste (don’t be shy…it’s boring)
1 bay leaf (optional-for adding thickness)
* – I am using ‘Spice Islands’ Spicy Curry Powder, and it is phenomenal. Any Spicy Curry Powder will do, yet I recommend a good quality brand.
1.) Find a large pot, big enough for soup. heat olive oil over medium and cook garlic for 30 seconds. Add carrots, cook for 2 mins. add onions, celery, cumin, and curry powder. reduce heat to low, cover and cook for 10 minutes. Add veg broth, water, tomatoes, lentils, and lemon juice. Raise heat to medium-low and cook for 30 minutes, or until lentils are tender.
Garnish with toasted baguette, or dash with lime juice.
Enjoy . And remember, relax…its only soup.