I wanted to share this quick and delicious recipe with you, especially in this freezing weather.

Curried Lentil Soup that is packed with flavor and richness. Super quick and stores well for leftovers. I think the key is good quality curry, and lentils. There are many on the markets and I am sure you have a favorite. The lentils I chose are French Green. I got the lentils from the bulk section at Whole Foods. When I got them home I still rinsed and went through them just in case looking for pebbles. ( yes you must do this).

There is a little secret that thickens and makes this soup stand out . I puŕee one can of chick peas and add it to the soup as soon as the lentils are cooked. Wait until you try this soup you will always have it around. Its a great power packed meal full of antioxidants ,nutrients,protein and many other natural vitamins  and supplements.

So here ya go , the recipe I tweeked from Epicurious which I love for reference but always need to add the Single Baker touch …… happy soup making.

Ingredients

4-6 bay leaves

3-4 tablespoons olive oil

1 medium/large yellow onion peeled and chopped

4 peeled carrots, chopped

4 stalks celery, chopped

2 cloves garlic ,chopped,divided

3 tablespoons yellow curry powder

2 1/2 cups French Green Lentils

1 can chickpeas rinsed

2 lemons

6-8 cups water ( use filtered)

3 tablespoons butter

Directions

In a large pot, heat 3 tablespoons oilve oil on medium heat. Add the bay leaves, onion, carrot, celery; cook until translucent for about 3-5 minutes. Add some salt amd pepper. Add one of the chopped cloves of garlic; stir and cook another 3-4 minutes. Add the 3 tablespoons of curry, mixed around to release the flavor and aroma 1-2 minutes.Add the lentils and the 6-8 cups water. Add salt and cracked pepper.Increase heat and bring to a boil. Reduce the heat to medium and let simmer until lentils are tender , about 30 minute.

While the lentils are simmering, make the chickpea puree. Place the rinsed chickpeas, garlic, a tablespoon of oilve oil ,1/4 cup of water and juice from one large lemon in to the food processor. Puŕee  until smooth.

Add the chickpea puree and butter to the lentils. Stir in; simmer a few minutes longer. Taste and add more seaoning if needed .Also if the consistency is too thick add more filtered water.

Serve with lemon wedges and your favorite pita/bread.

Enjoy this and many other recipes louisremolde@wordpress.com

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