Chef:  Vicki Brett-Gach
Makes:  10 cups of soup
Prep Time:  15 minutes
Cook Time:  1 hour and 15 minutes (stovetop), or 5 hours (slow cooker)
Total Time:  1 hours and 30 minutes (stovetop), or 5 hours and 15 minutes (slow cooker)

Ingredients

  • 1 large Vidalia onion, chopped
  • 3 or 4 stalks celery, chopped
  • 3 3/4 c red lentils, rinsed
  • 1 T cumin
  • 3/4 t turmeric
  • 1 1/2 t coriander
  • 1 T kosher salt (generous)
  • 1 t black pepper
  • 1 t curry or spicy curry
  • 8 c vegetable broth
  • 2 1/2 c water
  • juice of one freshly squeezed lemon (around 1/4 c)

Directions

Stovetop

  1. Add all ingredients to large soup pot, except the lemon juice.
  2. Bring to boil. Once boiling, reduce heat to simmer.
  3. Cover, and cook for 1 hour and 15 minutes, stirring occasionally, until lentils cook down to a smooth creamy soup.
  4. Stir in the fresh lemon juice.
  5. Use an immersion blender to create an even creamier texture, if desired. Serve immediately. 

Slow Cooker

  1. Add all ingredients to the slow cooker pot, except the water and lemon juice. Cover and cook on high setting for 5 hours.
  2. Carefully stir in the water and fresh lemon juice.
  3. Use an immersion blender to create an even creamier texture, if desired. Serve immediately.

Tip:  Serving suggestion: Wonderful with diced boiled potatoes, baby green peas, whole wheat pasta, or brown rice.


Vicki Brett-Gach is a writer, blogger, culinary instructor, Certified Personal Chef, and Certified Vegan Lifestyle Coach. Follow her

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