1.5 cups lentils (either brown or green french lentils)
3 tbs olive oil
1 yellow onion, minced
2 celery ribs, diced
1 medium carrot, diced
1 TBS minced garlic
1 can diced tomatoes (or 1 cup of fresh tomatoes diced)
4 c stock (I use beef bullion to make beef stock, but I've made with veggie stock too)
1/2 tsp crushed red pepper flakes (more or less depending upon your taste buds)
1 tsp each salt and pepper
(I didn't soak the lentils overnight, even though the recipe calls for it).
In a heavy stockpot over medium heat, heat the olive oil
Add the onion and saute until translucent.
Add celery and carrots, saute until veggies are soft. Add garlic and cook for ~2 more minutes.
Add tomatoes, lentils, stock, red pepper and 4 c of water.
Bring to a boil, reduce the heat, and simmer, partially covered until the lentils are completely tender (25-60minutes).
Taste soup, season with salt and pepper.
Serve warm with bread.
this one I got from a friend of mine, most of her recipes consist of open a can of cream of ___ soup, add noddles, meat and cheese. So see notes at bottom, for my variations.
3 cups chopped veggies (carrots, celery, onions, mushrooms, cabbage, whatever)
6 cups of canned broth
1 tsp garlic
1 sprig fresh cilantro
2 tbs butter
1 onion, chopped
4 tsp curry powder
3 TBS flour
1/2 cup cream (I use yogurt)
2 tbs corriander leaves (I just add it for garnish)
cut up veggies, boil veggies, broth, garlic, coriander and pepper. Reduce heat and simmer for 45 minutes or until the veggies are soft.
Cool the mixture. puree in a blender. Return soup to pan and bring to a gentle simmer.
Saute onions in butter until they soften. Add curry powder and flower and cook for 1 minute, stirring rapidly. add this mixture to the soup, simmer until the soup is thickened.
Just before serving stir in the cream and the coriander leaves.
my notes --- I pretty much just make about 6 cups of liquid veggie stock and then blend the veggies I use for that. I think katie uses canned chicken broth.