PP Golden Curried Lentil Soup

Jeannie Hudkins Golden Curried Lentil Soup.jpg

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.  

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