Curry Lentil Stew

It has been forever since I posted a recipe or shared any of my latest cooking adventures, so I thought I should remedy that starting today! Honestly, I have lots of unfinished posts just hanging out in my que waiting to be published, maybe someday I will actually get around to finishing them! Maybe.
A little over two weeks ago I went home for a family get together and ended up getting more than I bargained for. My niece had a cold that quickly spread throughout my brother’s family. Not wanting to exclude her Aunt DD I ended up getting sick as well. My colleagues are always on my case about the fact that for someone who eats very healthy and exercises regularly I am ALWAYS getting sick! Folks, I’ve been this way my entire life. :/
Last Sunday, which was day seven of my 2 week cold, I was not in the mood to cook. I wasn’t in the mood to do much of anything really. So while putzin’ around on Facebook I noticed a friend was making lentil curry soup for lunch. Instantly I knew that was exactly what I needed to get out of the blah mood I was currently drenched in. I attribute that to the spice!
There was no recipe following here, just a lot of tossing together what was on hand and I am happy to report it turned out deeee-lish!
3 medium potatoes, cubed
1/2 bag of baby carrots, coined
2 large jars of my canned tomatoes
4 cloves of garlic, minced
1 bag of dried lentils
4 stalks of celery, chopped
1 large onion, chopped
6 cups water
4 chicken bouillon cubes (make this recipe vegan by subbing veggie stock)
red curry powder
seeds from 5 Thai Dragon Peppers
Olive Oil
Salt & Pepper
Step 1. Chop your veggies
Step 2. In a large soup pot heat oil on med-high heat. Add onion, carrots, potatoes and garlic, saute for about 5 minutes. Add tomatoes, water, chicken cubes, lentils, celery, pepper flakes and curry powder. The amount of curry powder depends on how hot you like your food. I like it HOT so I generously sprinkled enough to cover the top of the soup pot, twice.
 
Reduce heat to med-low, cover and allow to simmer for 45 minutes to an hour.
  
I ended up taking the final picture several days after the soup was cooked, so by then it had evolved into more of a stew consistency!
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