Last night, I made a delicious lentil soup adapted from a recipe my sister makes all the time. Her recipe is from the Moosewood Cookbook but I've made some modifications to suit my taste.
The result is a wonderfully filling stew-like soup that is equally perfect in freezing or balmy weather - you could look at as a warming tool if you're in a cold snap like we Chicagoans are right now, or you could see it as a light alternative to a heavy protein meal if you're somewhere warmer, since no meat is involved (I do use chicken broth, but you could substitute water or vegetable broth to make it vegetarian.)
I just had some for breakfast because it is just so good!
Here's the recipe:
Sweet Curry Lentil Soup
1 bag (2 cups) dried green lentils
4 cups chicken broth
4 cups water
1 diced sweet onion
2 cloves garlic
1 carrot or a handful of baby carrots, finely diced
2 stalks celery, finely diced
28 oz. can diced tomatoes in tomato juice (not drained)
2 tsp Coriander
1 tsp Cumin
2 tsp Curry powder
1.5 tsp salt
Bring lentils to boil in chicken broth and water; simmer until soft (about 20 minutes)
Chop onion and sauté with two cloves garlic
Dice carrot and celery; add to onion once onion is soft and transparent. Sautee until all are soft while lentils are cooking. Add spices to vegetable mixture and mix thoroughly. Remove from heat.
Once lentils are soft, add can of tomatoes with juice. Add sautéed vegetable/spice mixture.
Add salt. Add additional Cumin/Coriander/Curry to taste if necessary.
Simmer until flavors are blended.
This makes a large quantity and would probably serve at least 6-ish people, depending on serving size and whether this is a main course or is being supplemented by something else.
Comments
-Tiaa