Curried Red Lentil Soup

 
Now that Christmas has come and gone another year and I am totally “turkied” out, I was craving some type of vegetarian soup for dinner. Something easy to make, full of flavor and healthy.  I settled on this recipe since I had never made a red lentil soup before.  It was a perfect cold winter night dinner.  I have to admit it wasn’t the prettiest soup to take pictures of, but believe me it was delicious.  I will definitely be making this one again.  

Ingredients

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 onion, finely chopped
  • 2 medium carrots, peeled and diced
  • 1 (32-oz) container vegetable broth
  • 4 cups water
  • 1 lb. red lentils, rinsed
  • 1/3 cup raw barley, rinsed
  • 2 bay leaves
  • 1 tablespoon curry powder
  • 1/2 teaspoon turmeric
  • 1 teaspoon fresh ginger, grated
  • pinch nutmeg
  • 1/4 teaspoon cayenne pepper
  • salt and pepper to taste
Directions:
  1. In large soup pot heat olive oil.  Add onion and garlic, saute over medium heat until onions transparent, about 3-4 minutes.
  2. Add all the remaining ingredients, except for salt and pepper.
  3. Bring to a rapid boil, then decrease heat.  Cover and simmer until lentils are mushy, about 1 1/2 hours.  Stirring occasionally
  4. When lentils are done, remove bay leaves and season with salt and pepper.
  5. This soup thickens as it sits.  If you want a thinner soup, add more water as needed.

Adapted from:  VegKitchen

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