Curried Veggie and Lentil Soup

curried veggie and lentil soup

I have officially made my first throw-caution-to-the-wind-and-make-it-up-on-my-own soup!!  And guess what?  It was darn tasty!  I’m so proud.

I mentioned that making soup has been intimidating for me, but I’ve been trying it more and more.  I usually start by researching recipes that use the ingredients that interest me.  Some lovely commenters have inspired me to be a bit more creative.  So here’s the result of my first experiment (and it was successful!).

curried veggie and lentil soup

Curried Veggie and Lentil Soup (serves 4)

  • 1 onion, chopped
  • 2 t. garlic, minced
  • 1 turnip, chopped
  • 1 green pepper, chopped
  • 1 box Pomi chopped tomatoes
  • 4 c. broth/water
  • 3/4 c. dried lentils
  • 2 T. curry powder
  • 1/2 T. coriander powder (optional)
  • dash of crushed red pepper (gotta have a little heat!)
  • salt and black pepper, to taste

Directions:  Saute onion and garlic in a medium-sized pot until the onion is translucent.  Add turnip and green pepper, and saute for about 3 minutes.  Add the remaining ingredients and stir to thoroughly mix.  Cover, and cook over low-medium heat for 30 minutes.  Adjust liquid (water or broth) if needed to achieve desired consistency.

curried veggie and lentil soup

Curry itself is a blend of spices that includes turmeric.  Turmeric is supposed to be an excellent spice to include in your diet, as it’s been shown to hamper of the growth of cancerous cells and prevent the development of Alzheimer’s disease (source).

Do you like curry?  Personally, I love it!  It’s distinctively different than other types of food I eat, so it’s a welcome change when I make some.

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Comments

  1. says

    You are going to find this story funny Michelle, but I used to work for Indian people – Hindu in fact. They ate with their hands and ALL of their food smelled of curry. This, of course, is when I was in my early 20’s and an extremely picky eater.

    I worked for a property management company, and a tenant came down to tell me he had roaches in his unit. I followed him up, and he pointed to the door where they were coming from. It was the propery managers unit! I knocked on the door, and sure as shit, there were roaches EVERYWHERE – even on the childs high chair as he was picking up food!

    It was then and there that I associated Indian food with cock roaches. I didn’t try curry again until a few years ago – and made this chicken tikka masala and I’ve never looked back – love the stuff!

    http://mybizzykitchen.com/2010/03/09/more-indian-food/

  2. says

    You’ve entered the slippery slope to recipe experimentation! It all started with soup for me too. It’s pretty forgiving, since you can just throw in more stuff to tone down a taste that you don’t like.

    I LOVE curry! I just ate curried butternut squash soup for lunch today. I’d say I eat it at least 2-3 times a week.

  3. says

    Mmm, I’m a huge fan of curry! I just love the warm flavor–even better when it’s in a warm dish! Way to go with experimenting with soup!

  4. says

    It’s so great that everyone is inspiring you to get creative with your soup, Michelle! I don’t think one can mess up soup (unless you think it’s a good idea to add raw beets to your turkey soup…. ya, that was a major fail for me) and this recipe looks FABULOUS!

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