Healthy Recipe

Red Lentil Curry Soup

“What is in this soup? This soup has some interesting flavors, textures, and colors to make it very appetizing and appealing. It was good, very good. I am so glad I made a big pot of it! Eat healthty.

Ingredients:
2 cups frozen fish broth

4 cups frozen vegetable broth

1 quart canned tomatoes

2 Tbsp. olive oil

2 small onions, peeled and chopped

6 small garlic cloves, peeled and smashed

1 15 oz. can large white beans, like cannellini, drained and rinsed to remove salt

1 cup frozen corn kernels

1 cup frozen chopped sweet red pepper pieces

1-2 cups frozen kale strips (fresh would also be great)

1 cup red lentils1

Tbsp. sweet curry powder1 small shake of hot curry powderSalt to taste – use only a very small smidge to start (that is all I used, less than 1/8 teaspoon

(1) Directions: Thaw all broths, make your own, or purchase some vegetable and/or fish broth (the added fish broth does add a real depth to this soup’s flavor).(2) In large soup pot, heat olive oil, then lightly sauté onion and garlic.(3) Add all broths, canned tomatoes, canned beans, frozen vegetables (except kale), lentils, and curry powder to soup pot.(4) Bring to boil and simmer 20-30 minutes or so until red lentils are thoroughly cooked and soft.(5) Add kale 5-10 minutes prior to eating. Do not overcook or overheat from this point forward so that the kale retains its beautiful green color.(6) Salt to taste and add more curry powder if desired (sweet or hot per your family’s tastes).

This recipe makes a big pot of soup! Freeze what you have left or share with a friend. It will keep in the refrigerator for about 5 days or so, so you can also have lots available for quick lunches all week long.