Tuesday, April 26, 2011

Curried Lentil Soup

Even though the weather is getting warmer and this recipe is somewhat reminiscent of winter, it it still a perfect dish to have around and even better for freezing so you can have something delicious to eat when you don't feel like cooking or have time (like when you're in finals mode).
It is super easy to make and while you can make it on the stove, it is really just perfect to dump into a crockpot and and come back to 6 hours later.
What you'll need:
3/4 pound dried lentils
2 chopped carrots
1 large chopped yellow onion
1 large can crushed tomatoes
2 cups chicken stock
2 tablespoons currry powder
1-2 tablespoon chopped ginger
1-2 tablespoon garlic
1 tablespoon olive oil
dash of thyme and oregano
Optional: greek yogurt and cilantro for garnish

Soak the lentils overnight in water.  Make sure there's enough room in the bowl you soak them in because the lentils will expand!
The next morning:
Heat the oil in a large pan and put the onion in.  When it begins to sweat, add the curry powder and stir to mix in, making sure the powder isn't lumpy at all.  Then, add the carrots, garlic and ginger.
When the garlic cooks and begins to smell amazing, add 1 cup of the chicken stock and salt and pepper.  Let it all simmer for about 5 minutes.
Next, dump the pan into a 5 quart crockpot and add the crushed tomatoes, lentils and spices.  Add a dash of chili powder if you feel like a little spice,  Turn on high and come back in 6 hours.
Taste it and add more salt and pepper if needed.  Garnish with greek yogurt and cilantro and enjoy!

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