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Monday, February 14, 2011

Curried Lentil Soup

Picnik collage

i'm not kidding when i say that i've been avoiding the kitchen. i've also been avoiding this blog. i have two more posts & then i'm going on a sabbatical. i am available on the interwebs, you know how to reach me.

Curried Lentil Soup
adapted from Diane Rossen Worthington in Williams-Sonoma Soup

2 tablespoons olive oil
1 medium yellow onion (finely chopped) or 1-2 leeks, cleaned, sliced, and roughly chopped
1-3 carrots, scrubbed and sliced
1 celery stalk, sliced
1 clove garlic, minced
Generous tablespoon curry powder
1-2 bay leaves (i ix-nayed this, cus i ran out)
bunch of chive blossoms, cus i had a it in the fridge & i needed to use it
1 14 oz can diced tomatoes, with juice
1 bag (16 oz) dried lentils, rinsed, picked over, and drained
6 cups veggie broth
1 lemon, sliced (i ix-nayed, because i forgot. instead, threw in a dash of red-wine vinegar at the end
1 cup chopped fresh spinach, or 1 1-lb frozen pack (or bunch of kale)
Salt and pepper

Heat olive oil, then add onion/leeks, carrot, and celery. Saute until softened (about 5 minutes). Add garlic and saute for one minute more. Add curry powder and cook till fragrant (about 1 minute).
Add tomatoes, juice, bay leaf, kale, lentils, stock to cover, and the lemon slices. Bring to a simmer over medium high heat. Cover, reduce heat, and cook till lentils are tender, about 30 minutes. Add remainder of stock and heat up. Discard bay leaf and lemon slices. dash or two of red wine vinegar.
If using fresh spinach, add just before serving. If using frozen, add at the end and cook for about 2-3 minutes.
Salt and pepper to taste.

thanks dw.


  1. Enjoy some time away from the blog. Hope you'll still be burning up the 140 characters over on twitter.

  2. Have a lovely hiatis! Luckily you have enough blog posts here to keep me entertained for a while :)

  3. wendi, i have every intention of enjoying this time away! but you know how to reach me otherwise.

    anna, thanks & enjoy!

    SKM, you are wonderful.