Wednesday, September 4, 2013

Kathe's Lentil-Carrot Soup

Fans of this mighty soup hounded Kathe night and day for her recipe - and she entrusted it to CC Palate! Many thanks! 

The nutrition facts were designed at Calorie Count!

Adapted from a dog-eared Chatelaine recipe, take as many liberties as you choose with the ingredients. Make it yours and make it tomorrow!

Lentil-Carrot Soup

About 1 1/2 cups of red lentils
About 6 cups of stock or water - I usually use V8 for part of this
Ginger and garlic to taste - I use a couple of tsps. full of the mixed G&G paste, a brand called Aki - fresh is fine, of course
Spices: cumin, curry powder
A couple of bay leaves
A couple of onions, chopped
3 or 4 good-sized carrots, cut into uniform pieces
1 red pepper, cut into uniform pieces
A couple of stalks of celery, chopped
Salt and pepper to taste

In a big soup pot, simmer the lentils in the stock/water/V8 with the ginger and garlic and spices for about 20 minutes.

Meanwhile, chop onions, carrots, red peppers and celery. Add to soup pot.

Simmer the whole lot for half an hour or so, until vegetables are tender and lentils have somewhat disappeared into the stock. Remove bay leaves and serve.

Soup freezes beautifully, so I often make a double batch. Easy to reheat on the stove or in the microwave.

No comments:

Post a Comment