Curried Red Lentil Soup and the Library

The library is one of the weekly girl dates that Reegs and I do when the boys are at their respective schools.  The library is heaven for Reegs, who is addicted to books right now.  I enjoy getting loads and loads of books, magazines, and movies for the bargain price of 12 bucks a year.  It's the best deal ever!  Check out your local library today!

The Ski House Cookbook by Tina Anderson and Sarah Pinneo looked very tempting on the library shelf. Our walk to the library was during a cold snap, minus 20 degrees Celsius, with a wind chill topping minus 27 degrees Celsius.  I was chilly, to say the least, Reegs was toasty warm in the running stroller and many, many layers.  It is a winner, as we found many delicious soups to keep us warm this week.

This lentil soup is AMAZING and tasted extra good since one of my good friends dropped off a freshly baked loaf of multi-grain bread.  Note to self:  I NEED TO LEARN HOW TO BAKE BREAD!

Curried Red Lentil Soup

1 1/2 cups dried red lentils, rinsed
3 cups chicken broth or vegetable broth
2 Tbsp Olive oil
1 onion, diced
1 tsp salt
1/4 tsp cayenne
2 celery ribs, diced
2 medium carrots, diced
6 garlic cloves, minced
1 1/2 tsp cumins
1 tsp curry powder
4 tsp grated fresh ginger

Place lentils in large pot with broth and 3 cups of water.  Bring to a boil and then simmer for 20 minutes.

While lentils are cooking, heat the oil in a skillet, add onion, 1/2 tsp salt and cayenne.  Cook onion until soft.  Add celery, carrots, garlic, cumin, curry powder and remaining salt.  Cook for 5 minutes.  Add ginger, and cook for 1 more minute.

Add vegetable mixture to the simmering lentils and cook for 1/2 hour.

Puree the soup until smooth.  Taste and adjust seasoning.

Serve immediately or cool and store in fridge for 3 days or freeze for up to 1 month.



Love,
Twin B
xoxoxoxo