Curried Red Lentil Soup

I remember the first time I had a soup similar to this recipe. My good friend Jenn had sent me home with a container of it, and Jonah and I sat down together to have a bowl for lunch. It was so hearty and delicious, and I was surprised when Jonah actually ate his bowl. At this point, he was only 2 years old and refused to eat most food. So I have been playing around with this recipe ever since. I make it all the time, and just about everyone who comes over asks for the recipe. So here it is. I hope it warms your hearts and home in the same way it does mine.



Ingredients

2 cups of dry red lentils (Rinsed and drained)
2 cups of carrots roughly chopped
1 large red onion chopped
4 stalks of celery, washed and chopped
2 tablespoon of Thyme
1 teaspoon of Curry powder
1 teaspoon of Cumin
1/4 teaspoon of Cinnamon
2 Boxes of Vegetable broth
1-3 cups of water (For desired consistency)
1 large dollop of Olive Oil or Butter
salt
pepper

In a large pot, heat olive oil or butter over medium high heat. Saute onions, celery and carrots.
Add Thyme, curry cumin, and cinnamon and stir until vegetables are softened and aromatic.
Add vegetable broth, and let simmer for about 15 minutes.
Add rinsed lentils.

Let simmer on the stove for 30 minutes minimum  When I make this soup, I let it simmer all day. The longer the flavors marinate the better!

Use an immersion blender to blend and make smooth.

Add water to thin to desired consistency. Salt and pepper to taste, as the final step.

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