After all the blustering about homemade stocks this one calls for water. I love the simplicity of this soup. Ready in only about 60 minutes. Vegetarian, delicious, simple, flavorful. Add any miscellaneous veggies you have hanging around in the refrigerator. Feel free to add leftover rice or barley.
Here we go…
First and foremost, you have to sort through the dried lentils. You will find a few not so pretty ones but also be looking for small debris like stones. Rinse well.
Next finely chop 1/2 cup each celery, carrots, and onion. Add to your heavy soup pot over medium heat with a couple of tablespoons of olive oil. Saute for about 10 minutes.
Add 4 large cloves of minced garlic and cook another minute.
Veggies should look like this….
Enjoy with crusty french bread or corn muffins (recipe below). YUMMY!
Curried Lentil Soup
2 tablespoons olive oil
½ cup diced celery
½ cup diced carrot
½ cup diced onion
4 large cloves garlic, minced
9 cups water
1 tablespoon curry powder
2 cups lentils, sorted and rinsed
1 15 ounce can chick peas, drained and rinsed
2 tablespoons lemon juice
¼ cup water
¼ cup parsley
1 teaspoon salt, or to taste
½ teaspoon pepper
1) Heat a heavy and large soup pot over medium heat. Add olive oil. Add celery, carrot, and onion. Sauté for about 10 minutes or until vegetables are soft. Add garlic and cook another minute.
2) Add water, curry powder, and rinsed lentils. Simmer for 35-45 minutes or until lentils are soft. If the water is getting low, add a cup at a time. You want it to be more stew-like. Taste the lentils after about 30 minutes of cooking for doneness.
3) Put the chick peas, lemon juice, ¼ cup water, and parsley into food processor. Process until smooth. Add to the soup when the lentils are done. Serves 8.
*If you do not have a food processor, add a cup of prepared hummus.
*If you don’t care for curry, simply omit.