Lovely lentil soup
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This is a variation on a recipe my nutritionist gave me. I didn’t have exactly the ingredients, but made do for a nice, rich soup. I think this would go great on a fall afternoon. We served it with grilled cheese sandwiches on 12-grain bread for a hearty dinner.
2 tbsp extra virgin olive oil
1 sweet potato, peeled and diced
1 medium/large potato, diced
4 cloves of garlic, minced
1″ of fresh ginger, peeled and minced
2 tbsp curry powder
1 tsp cinnamon
2 cups home-made, salt-free vegetable stock
1 cube of vegetable stock
¼ cup of vegetable cocktail
1¼ cups boiling water
1 can of lentils, rinsed
In a saucepan over medium heat, warm the olive oil. Add the sweet potato and onion and cook 2 minutes, then add the garlic and ginger. Cook until the potato is soft.
Stir in the curry powder and cinnamon.
Add the stock and lentils. Bring to a boil, then drop the temperature to medium-low to low and simmer 30 minutes.
If I’d had more of my regular veggie stock I wouldn’t have had to use the bouillon cube. The original recipe called for 1 cup of dried red lentils and 4 cups of veggie stock and 2 tbsp of tomato paste and some sea salt. Not having the dried lentils, I reduced the amount of liquid by half a cup. Not having the tomato paste, I used the vegetable cocktail in the fridge.
It turned out fabulously. The curry and cinnamon were a great combination. I might try making a main dish of this by adding rice and some raisins and almonds sometimes. mmmmmm