Curry Lentil Soup

Curry lentil soup

Yes, the exotic spices of the Far East 

 India -- the amazing markets with hundreds of amazing colorful and inspiring spices! A cooking nirvana! And here is an Indian inspired dish -- but much healthier without added oils! Down to earth, substantial, nourishing, and comforting -- a delight to the eye and the taste buds! Serve this soup on a cold winter day. Add whole wheat rolls for dipping to turn this soup into a complete meal. It’s visual beauty will turn it into a conversation piece when company comes over.

Leftovers can be frozen and kept in the freezer, so make an extra batch for another day!

Recipe:

Ingredients:

1 teaspoon curry

1 teaspoon cumin

½ teaspoon turmeric

½ teaspoon coriander

½ teaspoon black pepper

½ teaspoons salt or to taste

3 cups cooked lentils

2 cups vegetable broth or water

1 onion, sliced

2 cloves garlic peeled and chopped

2 sweet potatoes, peeled and cut into pieces

4 carrots, washed, peeled and cut into slices

2 stalks celery, washed and sliced

Heat a 3 quart sauce pan on stove top and drop in onion and garlic; sauté until garlic starts to brown lightly  (no oil added to pan). Stir in the remaining ingredients and cook until tender, about 30 minutes. Blend using an immersion blender or food processor leaving chunks of veggies as desired. Makes about 4 cups

If in a rush, you can microwave the sweet potatoes whole, split them open, scoop out the insides, and add to simmering soup. This will reduce cooking time.

Bon appétit!