A warming curried lentil soup (v, gf)

Today is a perfect cold November day.  We were out a little bit this morning for activities and I got in a run outside just as little snowflakes blew through.

This afternoon, my eldest son requested his favorite Curried lentil soup.  I aim to please and it’s a perfect day for curry when it’s cold.  So here is a play by play:

First, rinse 2 cups of lentils (you can use red or green) and add to 4 cups of water and a quart of veggie broth.


Then I dice an onion, a couple carrots, and 4 celery stalks and add with 2 crushed garlic cloves and cook on medium-low uncovered for about 20 minutes.


Then I add 1 Tablespoon of curry and 1 teaspoon of  ground cumin.   and cook another 20 minutes or long enough for the lentis to be soft.  Then I season with salt and pepper to taste.

This is a super easy soup recipe that is modified from a Vegetarian Times from about ten years ago!  You’ll note I used green lentils (which are often for salads and Italian dishes) because it’s what I had on hand.  My son loves it anyway!