This hearty vegetarian soup has just a touch of spice certain to warm you up
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell
|1 tbsp olive oil||1-2 tsp curry powder|
|2 onions, finely chopped||5 1/2 cups vegetable stock|
|2 celery stalks, finely chopped||3/4 cup red lentils|
|2 carrots, finely chopped||1/2 cup tomato or multi-vegetable juice|
|2 garlic cloves, crushed||Salt and freshly ground black pepper|
Heat the oil in a large saucepan set over medium heat. Add the onions, celery, and carrots. Cook, stirring frequently, for about 5 minutes, or until the onions are translucent.
Add the garlic and curry powder and cook, stirring, for 1 minute more. Add the stock, lentils, and tomato juice.
Bring to a boil. Reduce the heat to medium-low and cover. Simmer for 25 minutes, or until the lentils are tender. Season to taste with salt and pepper and serve hot.
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