Vegetable Lentil Soup/Curry

Hey all! I hope finals week is going well for those of you who are college chumps ;) Hopefully you all are looking forward to next semester as much as I am! Anyways, I am going to share the recipe for the first meal that I've cooked in the rental house. The reason why I put "soup/curry" in the title is because I added turmeric and left the consistency a tad thick. Regardless, it's absolutely delicious!


Here is the original recipe. My version will be the one below (mine is just a little different):

Ingredients:

• 2 tbsp. olive oil
• 2 tbsp. butter
• 2 tsp chopped onion (you can add more, I don't like them much so I didn't add much)
• 4 carrots, peeled and diced
• 4 celery stalks, diced
• 2 garlic cloves, thinly sliced
• 2 potatos, peeled and diced
• 7 cups vegetable stock, 1 c chicken stock
• 2 cups red lentils
• 3 tsp. cumin
• 1/2 tbsp turmeric (I could have added more, this is just an estimate)
• 2 tsp ground cinnamon 
• 2 tsp black pepper
• 1 tsp salt 
• 1/4 of a small avocado, chopped 

Prep:

1. In a large saucepan heat the butter and oil until the butter froths up a bit. Add in the onions, garlic, carrots, celery and cook for 5 minutes, or until just softened.
2. Add potato, celeraic and stir and cook for a further 5 minutes. Pour in the vegetable stock, red lentils, cumin, cinnamon, turmeric, and rest of seasonings leaf and bring to a boil. Once boiling, reduce to a simmer and cover the pot. Let simmer for 30 minutes, or until all the vegetables have softened. At the moment the vegetables have softened, remove from the heat immediaely.
3. Add chicken stock (or more vegetable stock) until desired consistency.
4. Ladle the soup into bowls and add avocados as desired. 
5. Serves 6-8 depending on consistency. 

 

Before adding the chicken stock. A little thick.

MMM!

Perfect!