It’s a soup type of
night. week. month. Feel free to use any pantry staples with this one, but here’s how I made it. I had never had lentils before, but I was definitely surprised by how filling this soup was.It’s the perfect soup for one of those days, you know I’m talking about. One of those that sun just won’t shine. One of those days that you just want to throw some stuff in a pot and have it turn into something great. Yup, this is the perfect soup for one of those days.
1.5 c. french lentils
4 c. veggie broth
1 c. frozen sugar snap peas (can sub. peas)
1 c.carrot, chopped
2-3 garlic cloves, minced (how much do you love garlic?)
2 T. butter
1.5 T. curry powder
1/2 t. ginger
1/2 t. cinnamon
Melt butter in large stockpot. Add garlic and saute until soft, about 2 minutes (don’t let it brown). Add the broth and carrots and bring to a boil. Once boiling add remaining ingredients and return to boil.
Reduce to simmer and cook for approximately 20 minutes.
Delicious with cornbread.