Fall is coming, let's eat Curried Red Lentil Soup!

 

  So it's September and it's getting cooler outside which means it's time for soups! You know I love soup, they are just so easy to bring to work and leftovers are delicious. I hope to post a few of them throughout the fall and winter, including minestrone and chili, I thought I would start with this delicious curried soup based on the original recipe at Vegetarian Times. I really love this soup, it makes a large batch. I also include cauliflower because for some reason it just fits perfectly in there. I hope you find it tasty!

• 2 cups red lentils, sorted and rinsed
• 1 qt. low-sodium vegetable broth
• 1 large onion, finely chopped (2 cups)
• 4 celery stalks, finely chopped (1 ½ cups)
• 2 large carrots, finely chopped (1 ½ cups)
• 2 cloves garlic, minced (2 tsp.)
• ¼ cup chopped cilantro
• 1 Tbs. curry powder
• 1 tsp. ground cumin
• 2 Tbs. lemon juice
• 1/2 head of cauliflower, cut in bite size pieces

- Bring lentils, vegetable broth, and 4 cups water to a simmer in large pot. Skim away foam that rises to top. Reduce heat to medium-low, cover, and simmer 5 minutes, stirring occasionally.

- Add onion, celery, carrots, and garlic; simmer, uncovered, 20 minutes.

-Add cilantro, curry powder, cauliflower, and cumin, and cook 20 minutes more, or until lentils and cauliflower are soft. Season with salt and pepper, if desired, and stir in lemon juice.

Brown Rice & Lentil Stew (with leftover refried bean broth)(V)

I couldn't bring myself to get rid of it, figured it would be such a waste. So what can you do with pinto bean broth after making the refried bean recipe I have on here? Well make a hearty stew with it that's what! I added a bunch of stuff to my crockpot on a whim and yum! Serve this with some fresh warm bread.

5-6 cups bean broth leftover from making refried beans
water as needed
1 cup uncooked brown rice
1/2 cup uncooked brown lentils, rinsed
1/4 cup chopped onion
1 large sweet potato, peeled and cubed
1 large carrot, cut in bite size pieces
1 cup frozen corn
1 tsp. of garlic powder
1 Tbs. dried parsley
S&P to taste

-Put everything in the crockpot except water and sweet potato, about half way through cooking add the sweet potato, cook on low for 6-8 hrs or when rice is done.

- I have not made this on the stove yet but I assume you would just simmer everything for about 25 mins or until rice and lentils are done.

-Add hot water or more broth liquid as its cooking if it seems too thick.

-Since the bean broth already had so much flavor from the refried beans I didn't add much at all to it.

*If you like celery it would prob be a good addition, I'm not a huge fan myself unless its hiding under peanut butter lol.

*You can probably use regular broth for this recipe but then you will need to add more seasonings and it won't be as thick, but it's a good base for a good hearty soup regardless of the broth you use.


*I haven't had any gas issues from the refried beans or this, but if you do it could be from undercooked beans or your body isn't used to them, you could also add some fennel seed, or bay leaf, this helps to relax the stomach. Recipe Tips and Alternatives