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