Can I tell you something? I have been craving red lentil soup so much! There are fewer more comforting and inexpensive dishes, especially for the servings you can make. And the hands on time? What hands on time! More time for practicing handstand pushups (which is what I actually did while this simmered away in the kitchen).
I came across this recipe on Cate’s World Kitchen, and made a few changes.
Red Lentil Curry Soup:
- 1 tbsp coconut oil
- 1 small onion, chopped
- 2 large carrots, diced into quarters
- 2 celery ribs, diced
- 1 cup uncooked, washed and drained red lentils
- 28 oz crushed tomatoes, no salt added
- 4 cups vegetable broth
- 2 tbsp sweet curry powder (I like Penzey’s)
- salt and pepper to taste
In a large pot, place the coconut oil in and then all the veggies. Sauté for about 5 minutes. Add crushed tomatoes, broth, curry powder, some salt and pepper. You can adjust more when it’s finished cooking.
Bring to a low boil, drop to a simmer, and put a partially covered lid on the pot, to let some steam out. Go amuse yourself for about 40 minutes, come back, adjust spices if needed. The end!