Thursday, August 18, 2011

soup's on... curry soup with lentils

So we joke in Telluride that summer only last a few weeks as we don't own an air conditioner or even a fan as we only have a few nights where the temperature doesn't drop to cool sleeping levels. Last week we began getting the cool nights but it was a warm night as we enjoyed a curry soup for dinner.
We're working on using items in the house and working them into multiple meals during the week. The magic ingredient that inspired the curry soup? Lentils. I had made up a batch on Sunday and  had to sneak them into a Thai Kitchen Curry creation along with chicken, carrots, potatoes and other veggies. The next night they appeared in an Annie's Gluten Free Macaroni and Cheese along with some chicken then they rounded out the week (and finished the cooked batch) in the curry soup. Dave's a bit over them by now but I was impressed at how they were able to mesh well into various meals. I cooked them on Sunday as they take quite a while to cook here at 9,000 feet.
 Curry soup, chicken, carrots, rice, spinach, celery, peas and our favorite,  lentils.

Why the sudden interest in lentils? Good question. They were in our favorite Backpacker's Pantry that we enjoy while camping and were right near the bags of jasmine rice at City Market so I gave them a whirl. Our first attempt was a fail (I chose to blame my 9,000 feet of altitude) so that's why I was so into finding a good use for them last week. Now as I google "Lentils" I'm learning that they are a great source of fiber, can fill you up without a lot of calories and provide slow burning energy.

Curry Soup
Cook chicken and set aside.
Rummage through the fridge and see what you have to throw in... such as cooked lentils.
Chop veggies (you pick!) and set aside. 
Grab a big pot... if you're anything like me you better grab the next size up as this soup tends to grow
 Bring water or stock to a boil and add veggies and chicken. Add curry 1tsp at a time until desired flavor is achieved. Do this slowly and a bit at a time. Other spices may be added depending on tastes. Simmer until veggies begin to get tender then add rice and lentils. Remember, rice grows quickly so try 1/4 cup for a soup with 2 quarts of liquid. Dave tends to forget this and we end up with a thick rice stew. Simmer to let all the flavors come together. The longer the simmer the better the soup.

It's a great soup and hard to mess up. I added fresh spinach to my bowl and it cooked in the time it took me to grab a photo due to the hot water as Dave wasn't into it.

1 comment:

p&k said...

Interestingly, I had lentil soup on the loose meal plan for tonight--but we're planning a new meal now with friends . . . and our version doesn't include curry. However, my mother-in-law's super yummy split pea soup DOES have curry in it. I was not convinced that I would like it at all until it was all done simmering and I halfheartedly took my first bite . . .all that do say, that if it can make split peas yummy, I'm a believer in adding it to lentils too! :)