Curried Lentil Vegetable Soup
Whatever veggies you have on hand. Today I had:
Carrots – 3
Celery – 3
Red potatoes -4
Mushrooms – 9
Can of corn
Can of green beans
Half clove of garlic, chopped.
1 ½ cups green lentils.
Cayenne pepper (because John has a cold)
1 carton vegetable stock
(I WISH I HAD AN ONION BUT DID NOT)
Chop vegetables, except for mushrooms and lentils, throw in a large pot and add garlic, salt, pepper, curry powder and turmeric. Be generous with the curry powder and turmeric. Saute with olive oil for about 10 minutes, until vegetables are well coated with spices.
Add vegetable stock, bay leaves, mustard seeds (however many you want), additional curry powder, ginger powder, fennel, large amount of poultry seasoning, dash of cayenne. Bring to a boil.
Boil for 10 minutes.
Add lentils and mushrooms (if you are using mushrooms)
Simmer for 15 minutes. Add brown sugar and cinnamon to taste.
Simmer 5 more minutes.
Allow to sit for 5-10 minutes, a nice gravy will form.
Goes great on its own, would also go great with basmati rice. Would probably also go nicely with coconut milk or plain yogurt. Lots of possibilities.