November means soups, warm blankets and comfy sweaters. With less sunshine during the day, the best way to help cope with this time of the year is with a good soup. My Lentil Curry Soup is simple, flavorful, satisfying and pact with powerful spices to help prepare the immune system for cold temps.
- 8 cups of water
- 2 cups any variety of lentils, picked through and rinsed
- 1 large onion, finely chopped
- 4 celery stalks, finely chopped
- 2 large carrots, peeled and finely chopped
- 3 cloves garlic, minced
- 1 Tbsp minced peeled fresh ginger
- Sea salt to taste
- 1/4 cup chopped fresh cilantro
- 1 Tbsp curry powder
- 1 tsp ground Cumin
- 1 lemon, halved
- Combine the water and lentils in a heavy pot. Bring to simmer over high heat, skimming off the foam that rises to the top. Decrease the heat to medium-low. Cover and simmer, stirring occasionally, until lentils begin to soften, about 5 minutes.
- Add the chopped onion, celery, carrots, garlic, ginger, and desired salt and cook, stirring occasionally, until most of the lentils are falling apart, about 20 minutes.
- Stir in cilantro, curry powder, and cumin. Cover and cook, stirring occasionally, until vegetables are very tender and the soup thickens slightly, about 20 minutes.
- Ladle the soup into bowls. Squeeze a few generous drops of lemon juice into each bowl of soup and serve.
Give this recipe a try, let me know what you thought. And if you tried it out, please tag a picture #hannahthevegan on social media so we can check it out!
If you have a question, please leave your message on the Let’s Connect page.