Curry Lentil Vegetable Soup

This was a fly-by-the-seat-of-my-pants recipe and it turned out well! I wasn't sure I would use all the ingredients I bought, but I went slowly and cautiously, tasting along the way, and now this soup and I are friends. The whole experience was made all the more fun by the Prince Pandora station!

Ingredients

1 1/2 c. red lentils
1 1/2 c. water
1 heaping teaspoon Garam Masala
1 handful chopped onion
1 can chicken broth (optional)
1/2 head broccoli
1 can diced tomato (or fresh)
1/2 zucchini diced
salt to taste
1 can coconut milk (optional)

Rinse lentils in colander until they stop gassing then rinse them in your pot until the water is clear. Add the 1 1/2 cups of water to cook the lentils in (I didn't measure it so just use what looks right to you - you can always add more) and the garam masala. Heat on medium fire.

This is what mine looked like after heating for a while... not too much stuff in there!

While the lentils and spice are cooking, chop up the onion. Add the onion when the lentils start to get soft, then chop up the rest of the veggies. After the lentils have been cooking for about 20-30 mins (most of the water will have been sucked up by the lentils), add the chicken broth, or another cup of water/veggie broth if you're not using the chicken broth. Next add the can of diced tomato and salt.

Bring this to a boil, then simmer, stirring to make sure the lentils haven't stuck to the bottom of the pan, then add the rest of the veggies.


Simmer this until the vegetables are cooked to your desired amount, check the salt and then you can be done!

If you're adding the coconut milk you can do it two ways - on top of each individual bowl

Or in the whole pot. It was pretty tasty!