Hey Amy!

Yes, the soup season has officially begun.  I have spent the last five days in bed with the flu and all I have been able to eat is soup.  It got me thinking about how many of us (myself included) are not prepared for the onslaught of the flu and cold season.  Wouldn’t it be great if we prepared for the winter season by making delicious homemade soups now, when we are well, and stock the freezer?  Maybe you already did but I didn’t.  I will be as soon as I am well enough to leave the bed.  Along with noodle/rice soup, I will be making this Lentil soup.

Ingredients:

2 Tbsp. olive oil
1 yellow onion, finely chopped
1 celery stalk, thinly sliced
1 carrot, peeled and thinly sliced
1 clove garlic, minced
1 bay leaf
2 tsp. curry powder
1 c. canned diced plum tomatoes, with juice
1 1/2 c. dried brown lentils, picked over, rinsed and drained
6 c. vegetable stock
1 lemon, sliced
salt and pepper to taste

In a large saucepan, warm the oil.  Add the onion, celery, carrot, garlic and bay leaf and saute until the vegetables are softened about 5 minutes.  Stir in the curry powder and cook until fragrant, about a minute.

Add the tomatoes and their juice, lentils, stock and lemon slices.  Bring to a simmer over medium to medium high heat.  Reduce the heat to medium low, cover partially and cook, stirring occasionally, until the lentils are tender, about 30 minutes.  Discard the lemon slices and bay leaf.

Either serve immediately or allow to cool and freeze in freezer proof containers.  And yes, all this came to me in a delirious state of 103 fever.  Thanks for your good wishes of healing.

xo–me

Be Sociable, Share!

•