Today is the first fall day that feels like fall. Hanging out at the house on my day off today, I needed to add a sweatshirt to my usual jeans and t-shirt. The fall-ish weather inspired me to simmer up a big ole pot of soup. I had already gotten the stuff to try Christy’s Dal recipe at Home Celebrations. She makes hers super easy by throwing everything in the Crock Pot. I thought I would make mine just like she wrote it, but then I:
- forgot the cabbage at the grocery store,
- waited too late to start it in the Crock Pot,
- got bored dealing with that many veggies
- pulled back just a little on the amount of curry powder,
- and decided to serve mine over rice, gumbo style, topped with a little yogurt.
Other than that, it’s a lot like hers! (Thanks, Christy!)
This was perfect for a cool, rainy day and it made the house smell really good!
Red Lentil Soup over Rice
|This was my grandmother’s soup pot.|
Heat 2 T. olive oil in large soup pot.
1 onion, chopped (I used a yellow onion)
1 large carrot, halved lengthwise & thinly sliced
1 rib celery, chopped
2 cloves of garlic minced (I used a garlic press)
1 zucchini, cubed (about 1/2″ cubes)
Cook until tender.
1 T. freshly grated ginger
1 t. ground cumin
1/4 t. ground cloves
2 bay leaves
2 cinnamon sticks
2 t. curry powder (Spice Island)
2 t. McCormick Hot Madras Curry Powder
Stir it around and add:
1 lb. bag red lentils (look more orange to me)
28 oz. can crushed tomatoes
2 cups vegetable broth
2 vegetable bullion cubes
4 cups of water (I added more later)
Bring to a boil and then simmer for an hour or so. Lentils cook pretty fast. Add more water if you want a soupier soup. Add salt to taste. And, of course, remove the cinnamon sticks and bay leaves before serving.
I served this over cooked rice and topped with a dollop of plain yogurt. Feel free to improvise. I did!
I am participating in Hearth and Soul Hop — Volume 16. There are tons more great recipes and ideas over there!