PP Golden Curried Lentil Soup

Chef: Jeannie Hudkins
Makes: 4 - 6 servings
Prep time: 20 minutes
Cook time: 45 minutes

Ingredients

• 1 c diced onion
• 2 garlic cloves, minced
• 2 T minced ginger
• 1/2 t cumin seed
• 1/3 c yellow split peas
• 1/2 c red lentils
• 14 oz can of diced tomatoes
• 4 c vegetable broth
• 1 c chopped carrots
• 2 T apple cider vinegar
• 1 t maple syrup
• 2 T curry powder
• 1 t ground cumin
• 1/2 t turmeric
• 1/4 t chili powder
• 1/4 t coriander
• 1/4 t black pepper

DIRECTIONS

1. Heat 2-3 T of water in a large saucepan over medium-high heat. Add in diced onion and water-sauté for 2 minutes. 
2. Add in garlic, ginger, and cumin seeds and cook for 2 minutes.
3. Add the yellow split peas, red lentils, tomatoes, broth, carrots, apple cider vinegar, maple syrup, and remaining seasonings. Return to a boil, cover, and turn down to a low boil.  
4. Cook for 45 minutes. Before removing from heat, test a yellow pea - it should be tender. If not cook another 5-10 minutes.
5. Remove from heat and allow to cool for 20 minutes. 
6. Puree in a blender until smooth or use an immersion blender while in the saucepan.

Jeannie Hudkins, Author: Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet and Dietology 101: Be Slim, Be Full, Be Well.