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.
- 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
- In large soup pot heat olive oil. Add onion and garlic, saute over medium heat until onions transparent, about 3-4 minutes.
- Add all the remaining ingredients, except for salt and pepper.
- Bring to a rapid boil, then decrease heat. Cover and simmer until lentils are mushy, about 1 1/2 hours. Stirring occasionally
- When lentils are done, remove bay leaves and season with salt and pepper.
- This soup thickens as it sits. If you want a thinner soup, add more water as needed.
Adapted from: VegKitchen