Curried Lentil Soup

Ingredients:

1 bag lentils
Quarter cup olive oil
2 - 4 garlic cloves chopped roughly (I prefer more garlic so I use 4)
1 white/yellow onion chopped roughly
8 large carrots peeled and chopped
8 stalks of celery chopped
1 can of peeled tomatoes
2 portobello mushrooms chopped
Kale or any leafy green (use as much as you have or would like)

*Any other veggies you want/have*
2 cups vegetable stock (or you can use water, but will need to add extra salt for taste)
1 teaspoon curry powder
a dash of thyme, rosemary, coriander, cayenne pepper, salt & black pepper to taste

Prep time: approx. 20 minutes
Cook time: 1 hour
Total: 1 hr 20 mins

Directions:

1) Rinse & dry lentils
2) Peel & chop garlic, onion & carrots
3) Rinse and chop celery, mushrooms & any other vegetables you may be using

4) Using a large frying pan, sauté onions, carrots, & celery in olive oil, stirring often, over medium heat until onions become soft and translucent (5 minutes or so)

5) Add in canned tomatoes, mushrooms, leafy greens, any remaining veggies, vegetable stalk, lentils, & all seasonings




6) Let cook for 30 minutes or so, until lentil are soft, stirring occasionally; check for taste, add spices accordingly; add garlic (I always add garlic last to ensure its bold flavor is vibrant and notable)

7) Let cook for 25 minutes, stirring and checking for taste occasionally
8) Using traditional blender, blend soup together, leaving an opening for heat to escape* (cover opening with towel to avoid spillage & for safety)
9) Garnish with sour cream, parmesan or pepper jack cheeses, a fresh sprig of cilantro, or any of your favorite toppings

 Serve & Enjoy!

* I prefer to only blend half of the mixture, and then mix the blended half with the unblended for a texturally rich and interesting meal, as the one pictured above!