Today is a perfect cold November day. We were out a little bit this morning for activities and I got in a run outside just as little snowflakes blew through.
This afternoon, my eldest son requested his favorite Curried lentil soup. I aim to please and it’s a perfect day for curry when it’s cold. So here is a play by play:
First, rinse 2 cups of lentils (you can use red or green) and add to 4 cups of water and a quart of veggie broth.
Then I dice an onion, a couple carrots, and 4 celery stalks and add with 2 crushed garlic cloves and cook on medium-low uncovered for about 20 minutes.
Then I add 1 Tablespoon of curry and 1 teaspoon of ground cumin. and cook another 20 minutes or long enough for the lentis to be soft. Then I season with salt and pepper to taste.
This is a super easy soup recipe that is modified from a Vegetarian Times from about ten years ago! You’ll note I used green lentils (which are often for salads and Italian dishes) because it’s what I had on hand. My son loves it anyway!