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December 14, 2010

Soothing Red Lentil Soup

Revisiting one of my all time favorite cooked soups. It's a creamy and soothing comfort food, for sure. Yumm. I need to make up a batch of this right now. I found this great recipe here and changed it up a bit.

Soothing Red Lentil Soup 
2 to 3 Tbsp coconut or saflower oil
1 large onion, chopped
2 cloves garlic, crushed
 2t grated fresh ginger
2t mild curry powder
2 cups red lentils, rinsed well
8 cups water or veggie stock (or a mixture of both)
3-4 large carrots, peeled and sliced (I'd double this)
4 cups thinly sliced chard (or kale, spinach, collards)
2 to 3T freshly squeezed lemon juice
2t sea salt   

Heat the olive oil in a large stock pot. Saute onions for about 5 minutes. Add the garlic, ginger, and curry powder and saute for a minute or so.   

Add the red lentils and water or stock. Add the carrots, cover, and simmer for about 1 hour.   

Turn off heat, add greens, lemon, and salt. Stir and let sit for 5 minutes to let the greens to soften. 


6L's said...

sounds delicious!

Denise said...

It's been so cold out that all I can think about is soup! I went to make this yesterday but discovered that I'm out of red lentils. So I made it with green lentils and also added some chopped celery. Soooo good! I can't wait to try it with red lentils. Thanks for the deliciousness!

Rawfully Tempting B. Kessler said...

I am so pleased you enjoyed it. It's great to make modifications and come up with varied creations. Good for you!

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