Life in Vermont is frosty this December. With chilly temps, short days and early twilight, what better time to have a quick soup recipe composed of basic ingredients even the most bare cupboard will contain!?! From cutting board to dinner table in less than an hour this recipe is perfect for the busiest of family chefs and is scrumptious to boot.

CURRY LENTIL SOUP

Ingredients: Brown Lentils, Water, Carrots, Onions, Garlic, Hummus, and Curry (quantities can vary according to your taste and table)

First, let me say a few words about this last ingredient. Curry is comprised of spices which vary from region to region. Any curry you buy might include: turmeric, fenugreek, coriander, cinnamon, ginger, mustard seed, cayenne pepper and/or cardamom. Curry is associated with several health claims ranging from anti-inflammatory to anti-carcinogenic to detoxification.  We usually pick up a good supply of spices when we visit an Asian or Indian market, and this time of year curry is at the top of our list.  Quite simply, curry is warming, and on a wintery evening, this single benefit is all the motivation we need to include it in the soup pot!

DIRECTIONS:

Use a large heavy-bottom pot to make soup. Chop your onions and saute in olive oil. Dice carrots and chop garlic and combine these in your pot. Add 1 (or more) tbsp. of curry. Cook this paste-like mixture for a few minutes, and as you do breathe deeply– you will love the aroma–and so will the hungry folks drawn into your kitchen! Add 1 cup of dry lentils  and continue stirring for a few minutes. Pour in 4 cups of water (we use the 4-1 ratio with lentils) and simmer for 30 minutes on low heat until the lentils are cooked. Before serving add 1/2 cup of hummus and mix well. (Homemade hummus is best but if you’re in a rush grab a favorite variety from your supermarket shelf).

Ladle up and serve to your lucky dinner guests!