iEatGreen - An Interview with Ryan Kushner & Lauren Wood of Hero Hatchery - 03/20/14
Hearty Lentil Curry Soup
2 onions, chopped ½ t. red pepper flakes
3 carrots, chopped 1 t. cumin
3 potatoes, cubed 1 Tbs. salt
1 Japanese eggplant, cubed 1 Tbs. curry powder
1 Tbs minced garlic 2 bay leaves
3 Tbs olive oil 1 t. cumin
1-1/2 cup red lentils, rinsed ½ t. pepper
1 can organic fire-roasted tomatoes ¼ cup chopped cilantro
10 cups boiling water Juice of ½ lemon
4 cups broccoli florets ¼ cup chopped parsley
In large pot, sauté onions and carrots in olive oil for 5 min. Add garlic and potatoes, and cook for 5 more minutes. Add the cumin, curry, salt, and pepper, and cook for a few more minutes. Add the boiling water, lentils, bay leaves, and red pepper flakes. Bring to a boil and then simmer for 30 minutes until lentils are soft. Add the broccoli, cilantro and parsley, and cook for 5 more minutes. Adjust salt and pepper to taste. Add the lemon juice right before serving.
Serve with additional lemon wedge.
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