Elana’s Lentil Soup
This recipe came from my creative mother-in-law, who has a a knack for creating quick and satisfying meals. The carrots provide a nice sweetness that balances the lentils well. Try mixing in some spinach, swiss chard or some home-made croutons for a nice addition.
Ingredients
- 2 cups lentils
- 1 head of garlic, minced
- 1 pound carrots, grated
- 8 cups water (approximate)
- 1 tsp. curry
- salt to taste
Preparation
- Bring water to a boil in a large stock pot and add lentils and garlic.
- Bring to a boil again and then reduce heat to medium; simmer for about 15 minutes, covered.
- Add grated carrots and curry. (Optional: add some cubed butternut squash.)
- Simmer covered until lentils are soft (another 20 - 30 minutes). (Add more water to thin the soup if it’s too thick.)
Serves 8.
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