Wednesday, October 15, 2014

Vegetable Curry Soup

My drive to cook wanes pretty dramatically throughout the week, which means I create elaborate, delicious dinners Monday and end up eating carrots and crackers and whatever random bits of food I can get my hands on for dinner on Friday. To combat this, I'm trying to cook big, easy to manage meals on the weekends and saving them to eat during the week.  As it was raining and yucky on Sunday, I decided on soup.  I'm a vegetarian, so creating a meal with protein is important to me - the lentils and beans provide that, while the veggies mean tons of good vitamins and nutrition.  This recipe was adapted from Budget Bytes.

Curry Vegetable Soup

1 Onion
Garlic (to taste)
4 Carrots
1 Large Sweet Potato
1 cup Lentils
1 can Cannelini Beans
1 can Diced Tomatoes
4 cups Vegetable Broth
Curry Powder (to taste, I used 2 tbsp)
Cinnamon (to taste, I used 1 tsp)

  1. Dice the onion and sauté it in a large stockpot over medium heat in coconut oil*
  2. Once the onions are getting soft, add the garlic and sauté for about 2 more minutes
  3. Chop the sweet potato and carrot into bite size pieces and add to the pot
  4. Cook everything together for a few minutes, then add the cannelini beans and tomatoes, both with their liquids
  5. Add the broth and the spices
  6. Raise the heat and allow the soup to boil before reducing the heat to low and letting it simmer for 45 minutes, until the vegetables are tender and lentils cooked
  7. Eat immediately, or refrigerate, covered, for up to a week

*Coconut oil has a high smoke point and goes well with the curry, but if you don't have any on hand, olive oil or even butter would work (just be careful of the temperature)

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