soup section to the Recipes page.
In addition, I really want to encourage you to try making your own chicken broth. It's so easy, and this soup really makes it convenient. Since this recipe requires both carrots and celery, you have the perfect opportunity to throw the celery greens and stubs in with the broth, as well as the odds and ends of the carrots. The flavor is just phenomenal - I find that store-bought cartons just taste a little too canned. At least check out the broth-making post and give it some consideration.
Curried Lentil Soup (inspiration here)
- 2 tbs coconut oil
- 1 sm onion, chopped (~1/2 c.)
- 1 c. carrots, chopped
- 1 c. celery, chopped
- 4 oz mushrooms, chopped (1/2 a package, or about 1.5 c.) - totally optional
- 2 cloves garlic, minced
- 2 tbs fresh ginger, minced (can sub 2 tsp ground dried ginger)
- 1 - 1.5 tbs curry powder
- 2 c dry lentils
- 1 c. chopped tomatoes (fresh preferred, a 28 oz can is fine too)
- 4 brats, chopped
- 3 c. chicken broth
- Salt and pepper, to taste
- Fresh parsley
1. Saute the onion, carrots, celery and mushrooms in olive oil until tender. Mushrooms add a great texture to this soup, but if mushrooms aren't your thing then definitely leave them out.
2. Add the garlic, ginger, and curry powder and saute 4 more minutes.
3. Add the lentils, tomatoes, brats and broth. Bring to a boil then reduce to a simmer. Simmer according to lentil directions until lentils are tender (15-20 minutes for my lentils).
4. Salt and pepper to taste. Serve with fresh parsley, if possible.