The fall season is in full swing and there’s nothing like a steaming hot bowl of soup to warm you up on a chilly day. We’re going vegetarian this week! Don’t let that be a turn off because this hearty soup has such a rich flavor and the lentils provide lots of protein– so much that you won’t even be missing the meat. It’s been one of my favorites for years.
Do you have a special recipe you’ll like me to try? Send your suggestions to [email protected] We’ll give it a taste and post the recipe online.
-2 tablespoons of olive oil (more if you like)
-1 cup chopped red onion
-2 cloves of garlic
-2 tablespoons of curry powder
-6 cups of vegetable stock
-1 1/2 cups of dried brown lentils (cook as directed on package)
-2 carrots chopped
-1- 15 oz. can diced tomatoes- including the juice
-fresh parsley (use as garnish)
-Salt and pepper to taste
-Cook lentils per directions on package, set aside
-Put olive oil, red onion, garlic, and carrots in a big pot. Let it saute on low until softened.
-Add tomatoes, vegetable stock, lentils, and curry powder to the pot.
-Let that simmer on medium heat for a good 30 minutes. Check on it from time to time.
-Add salt and pepper to your liking. Depending on the sodium content on the vegetable stock, you may need to put more in.
-Serve with a garnish of parsley
NOTE: It’s also a good idea to make this soup a day ahead and let the flavors marry together. Also, feel free to add more of your favorite vegetable if you like; celery, peas, or turnips would be a nice addition as well.