I like soup. Not just because it’s much easier to make than most people think (for the most part, you just throw ingredients in a pot and take a seat in front of the TV), but because it’s hearty enough to be a full meal (with a slice of fresh bread or pita) and generally lasts a long time. Generally, when I make a pot of soup, it lasts a good 3-4 days and tastes better the longer it sits. How many leftovers can you really say that for?!
I’ve had a package of pre-cooked lentils from Trader Joe’s sitting in my fridge for a while and I was debating on making my standby lentil vegetable soup or trying something different. I don’t particularly like change, but this time, I thought I’d spice it up…err, curry it up. Turning to one of my trusty sources, I decided to whip up some curried lentil soup.
The recipe was appealing because being sick (again!), all I wanted was some warm, spicy comfort.
I made a few substitutions to the original recipe and overall, thing it turned out pretty good! In the future, I definitely think I’ll be using less potato, or a smaller potato. Despite the fact that the original recipe only called for 1 russet potato, I think that it heavied down the soup and I ended up eating around the potatoes a lot. That said, it’s Sunday night and the soup’s gone! Try it out for yourself. My modified ingredient list, below:
2 tablespoons olive oil
1 large onion, chopped
1 clove garlic
1 8-ounce russet potato, peeled, chopped
2 large carrots, peeled, chopped
3 tablespoons curry powder
1/4 teaspoon pepper
1 package vegetable broth broth
1 28-ounce can diced tomatoes in juice
1 package of Trader Joe’s steamed lentils
Note: since the Trader Joe’s lentils come pre-cooked, your cook time should only be about 25 minutes (or enough for the potato and carrots to fully cook)
Unfortunately, I did not capture the cooking process, but promise future soup adventures will live on on film.