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Curried Lentil Soup
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Serve this with crusty rolls for a satisfying winter or fall meal, or use it as a side dish with sandwiches.
2 tablespoons oil (preferably olive, or for authenticity: clarified butter)
1/2 onion, chopped
1-1/2 teaspoons good curry powder (I like using more, but it is all to taste)
6 cups good vegetable stock (water or chicken stock can be substituted)
1 cup lentils
1 (14.00 ounces) can chopped tomatoes (with liquid)
salt
Heat oil in skillet over medium high heat. Add onion and cook until translucent. Add curry, stir and cook for 1-2 minutes. (you should be able to smell the curry flavors when it is ready) Add some of the stock to the pan to deglaze. Pour the contents of the pan, and the rest of the stock into a crockpot. Add the lentils to the pot.
Cover and cook on low for 6 hours. Before serving, puree some of the lentils to give the soup some body, and add the tomato and any salt that you wish.
37 carbs 5 servings
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