Monday, April 5, 2010

Thai Curry Lentil Soup

I love lentils and I've been in the mood for a summery soup. The weather is sooo nice I decided I did not want to slave over a pot for hours, so I will let my crock pot do half the work.

  • 2 can lentils, drained well

  • 1 can diced tomatoes, drained

  • 2 cups chicken broth or I used College Inn culinary Thai coconut curry broth

  • 2 Tablespoons minced garlic

  • 1 medium onion diced fine

  • 2 small zucchini's chopped fine

  • 1 1/2 cups shredded carrots

  • 1 teaspoon curry powder

  • 1 teaspoon cumin powder

  • 1 teaspoon dried parsley

  • salt and pepper to taste

  • cooking spray

Add the first 4 ingredients in the crock pot on high. Then in a large pot over medium heat sprayed with cooking spray, soften onion, carrots and zucchini. Add salt and pepper to the veggies. Cook for about 15-20 minutes. Add to crock pot. Add spices. Cook for an hour and a half on high heat. Just before eating take a cup or 2 of the mixture and blend it up and add it back to the crock pot for a thicker broth. Top with greek yogurt or sour cream! *Hint, if you do not want to cook all of the veggies you can throw all the ingredient in the crock for 8 hours on low.* Enjoy!

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