Dr. Morgan Winton, ND
Curry Lentil Soup
It's not quite spring yet in Toronto, so I'm still in the mood for soup! As you all know, although I'm a Naturopathic Doctor, I'm still a normal person and life gets the best of me sometimes. I do try to do my best to stay organized so that I can have healthy foods on hand because if I don't, it's take out here I come! I've been loving this soup recipe lately, it's cosy and healthy and full of fibre. Curry isn't one of my go-to spices to work with, but it sure is delicious! Fibre is so important to keep bowel movements on track, to keep cholesterol down, to regulate blood sugar levels, to keep you feeling full, etc and red lentils are full of fibre. This soup only took me 10 minutes prep time, and about 30 minutes to cook. I hope you enjoy it as much as I do! Curry Red Lentil Soup (adapted from a bbc recipe) 1 tbsp oil 1 onion, chopped 1 carrot, chopped 2 cloves of garlic, chopped 2 tsp curry powder (I used 2 tsp but my husband said that it could have used even more!) 8 cups chicken/vegetable stock 2.5 cups dried red lentils juice from 1/2 lemon - sautee the carrot, onion, and garlic until softened - about 5 minutes - add curry powder and sautee for 1-2 minutes - add stock & lentils - bring to a boil and simmer for 30 minutes - stir frequently in the beginning so that the lentils don't stick to the bottom of your pot - once cooked, blend and add lemon juice - Enjoy! Thinking back an email I wrote on kitchen staples, carrots, garlic, onion, beans/lentils/split peas, and stock are all usually in my kitchen - so for me this is an easy soup to throw together without having to make it to the grocery store.