Lentil Vegetable Soup

  • 1 large yellow onion, small dice
  • 3 medium carrots, small dice
  • 3 ribs celery, small dice
  • 1/4 cup olive oil
  • 1T curry powder
  • 1T chopped garlic
  • 1T ground cumin
  • 1T ground ginger
  • 1/2 t crushed red pepper flakes
  • 3 cups chicken stock
  • 3 lb 3oz tomatoes, canned, diced in juice, about 6 cups
  • 1 cup dried brown lentils, washed
  • salt and pepper to taste
  • In a large soup pot, saute onion, carrots and celery with olive oil on medium high heat until onion is translucent.
  • Add all spices and garlic, and cook for 1 minute.
  • Add chicken stock, tomatoes and lentils and bring soup to a slow simmer.
  • Adjust heat to maintain a slow simmer - do not boil!
  • Allow soup to cook for approximately one hour or until lentils are fully cooked.
  • Season with salt and pepper and you are ready to eat!
  • Makes approximately 1 gallon.
  • Other vegetables may be added or substituted as you see fit, but keep the volume of vegetables relatively the same. We often use roasted red peppers, corn, eggplant, arugula and/or mushrooms. This soup is almost always a little different each time we make it, but always good.
  • If you boil lentils, they will disintegrate and be mush.
  • You may substitute different types of lentils, but verify how long they take to cook and then add at the appropriate time so they are done with the soup but not mush.
  • This soup is also delicious finished with a small amount of cream. This can be a nice touch if you want to mellow out some of those harsh spices.
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