Not only did Matt pick last night's meal but he also cooked it. I had been busily working on a project all day in my little studio & when I came downstairs to suggest we make quesadillas I discovered this wonderful meal already on the stove.
The original recipe called this a stew though we thought of it as more of the thick soup. Using a good curry powder is really important in this dish as it is the main flavor for the broth, which we really loved. We have a lot leftover for lunches & I'm betting it will thicken up a little more as the lentils absorb more of the broth. I'm also betting that this is a dish that will taste even better the next day.
As I was smelling this cooking all I could think of was I want golden raisins with that smell so I went ahead & added a handful to my bowl. I thought that little touch of sweetness was a perfect addition.
Curried Lentil Soup
Adapted from Real Food for Real People
2 T olive oil
2 carrots, peeled & finely chopped
2 ribs celery, finely chopped
1 medium onion, finely chopped
2 cloves garlic, minced
2 T curry powder
5 c water
1 1/2 c dried lentils
3 chicken bouillon cubes
1.5 - 2 c tomato purée
8 oz frozen spinach (we actually used some mixed greens I froze this summer)
salt & pepper
golden raisins (optional)
In a large soup pot heat the oil over medium-high heat. Add the carrots, celery & onion. Sauté until just getting tender. Add the garlic & curry powder. Cook while stirring for 2 to 3 minutes.
Add 1 cup of the water & scrap the brown bits off the bottom of the pan. Add remaining water, lentils & bouillon. Place a cover on the pot leaving it slightly ajar & bring to a boil. Reduce the heat & simmer for 30 minutes stirring from time to time.
Check to see if the lentils are done. When they are tender add the tomato & spinach. Simmer for about 10 more minutes. Salt & pepper as needed.
Sprinkle golden raisins on each serving is desired.
6 - 8 servings