Summer may not seem like the perfect time for a bowl of Curried Lentil Soup. That’s because we typically think a hearty bowl of piping hot soup is more of a winter dish. Soup has become typecast! I’m challenging us to reconsider our preconceived notions and give soup another chance at becoming a summer staple.

Here are some reasons I think soup can make a great summer meal:

• You don’t typically have to fire up the oven to make soup which keeps the kitchen a little cooler when the weather outside is so hot
• A batch of soup can result in leftovers for the week – another advantage for busy summer days
• You can eat soup warmed up or you can eat it cold, making it a very versatile dish for a summer meal
• The ingredients for most soups are things you can buy at your local farmer’s market
• Soup makes a perfect companion to a summer salad.

So embrace the heat outdoors with a little bit of “heat” of your own in the kitchen by giving Curried Lentil Soup recipe a try.

Curried Lentil Soup

Ingredients:

• 1 teaspoon olive oil
• 1 cup onion, chopped
• 1 clove garlic, minced
• 2 teaspoons curry powder
• 2 cups carrots, chopped
• 2 potatoes, chopped
• 2 tablespoons Bragg
• ½ teaspoon turmeric, ground
• ¼ teaspoon crushed red pepper
• 4 cups vegetable stock
• 4 cups water
• 14.5 ounces canned stewed tomatoes
• 2 cups dried red or brown lentils
• 1 cup cooked brown rice

Salt and pepper, to taste

Garnishes: chopped green onions, tomatoes and/or vegan sour cream

Preparation:

1. Sauté onion and garlic over medium heat in oil in large saucepan until onion is tender, about 5 minutes.
2. Add curry, carrots and potatoes and cook until vegetables begin to become tender.
3. Add remaining ingredients and turn up the heat until the soup comes to a boil.
4. Reduce heat, cover the pot with a lid and simmer until lentils are tender, about 40 minutes.
5. Add salt and pepper to taste.
6. Garnish servings of your lentil soup with chopped green onions, tomatoes, and/or vegan sour cream.