This is probably one of my favorite soups of all time. It’s easy, loaded with protein and is about the same as a warm blanket on a cold day- perhaps better. You tell me!
2T Olive Oil
3 Carrots, diced
1 Onion diced
2 cloves of garlic, chopped
1/2C Dried Red Lentils (mine were overflowing the 1/2C)
1L Vegetable Broth
1 large can of Diced Tomatoes
1 Bay Leaf
2T Curry Powder
- Saute onion, carrots and garlic in olive oil
- Add diced tomatoes, chicken stock and bring to a boil
- Add the remaining ingredients and simmer for two hours (or until lentils are cooked through)
That’s it! Like I said- easy, and as you will find out- delicious!
(This serves up nicely with baking soda biscuits- I’m not going to lie- I prefer a classic white flour biscuit to a whole wheat one with this recipe- but that’s usually just for special occasions- or when my family is here and I want the biscuits to taste less like cardboard and more like heaven.)