* As a child in elementary school I remember a project in which we were asked to bring in a recipe, our very most favorite recipe, to put together in a cookbook that we could buy as a fundraiser. I went home that night and told my mom I wanted to have her recipe for Curried Lentil Soup. She said, “Really? That’s the one you want?” I was sure, and to this day, some eight or ten years later I still have some of the most fond memories of this soup.
Anyway, this past weekend I was sick. Stuffy nose, infected sinuses, the whole nine yards. I spent many hours on the sofa wallowing in my misery, but suddenly a thought jumped into my head: lentil soup! I had bought a bag of lentils a few days before with the intention of making it for Jason (who swears he has never had lentil soup he likes) and what better time than during my hours of sickliness!
So I made a batch- and it was everything I remembered. Jason had some (and loved it!) and I sent the extra back to my mom and dad to feast on. This is a recipe that some day I will pass down (to my kids if I have them?). I am pleased to be able to share it with you here and I hope, if you make it, you find the same comfort, joy and sense of thankfulness that I always have and always will associate with it.
Mom’s Curried Lentil Soup
What you’ll need:
- 1 14.5 oz can diced tomatoes
- 1 cup dried lentils
- 1 quart vegetable broth or water
- 1 large onion, diced
- 3 peeled carrots, sliced
- 2 stalks celery, sliced
- 2 tbsp grapeseed oil
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried parsley
- 4+ tbsp curry powder**
- 1/2 tsp dried chili powder, optional
- 1/2 tsp salt
- pepper to taste
** – I use more. I like the curry flavor, and that’s kind of the point of curried lentil soup. Don’t be afraid to really load the curry powder on!
What to do:
1. Sautee onion, carrots, celery and garlic in oil for 2 minutes
2. Add parsley, basil and curry powder and sautee for an additional 2 minutes
— add chili powder here if you’re using it
3. Add broth, salt, lentils and tomatoes and bring to a boil
4. Reduce to low and simmer until lentils are cooked, about 40 minutes
— you may need to add a little extra water/broth
5. Garnish with fresh chopped cilantro and a dollop of vegan sour cream and enjoy!
Note: I also look on it now and realize it is vegan without me having to do a single thing to it. One of my favorite dishes as a child was plant based and animal free. I think it’s a sign. My body and my palette knew what I wanted long before my brain caught up.Got something to say? One comment