Can also be made with split peas for a prettier green color! (Because green is slightly prettier than brown…)

This is another favorite modified from my More With Less Cookbook. This recipe can easily be vegan, or carnivored up by chopping and sautéing bacon and then using this as your oil in which to saute your veggies. I usually eat it vegan, because it is flavorful and full of protein already!

In the past I have made this with split peas and blended it at the end, yielding a creamy green soup, but at the moment I have green lentils and no blender. So a heartier chunky soup, but so tasty. Warms you up from the inside out! To me this soup is the ultimate comfort food, and it is so nutritious!

Combine in a large saucepan:
about 4 cups dried lentils or split peas
about 4-5 cups broth of choice (vegetable or chicken)
about 4 cups water
1tbs tumeric

If using split peas, heat to boiling, turn off, cover and stand x1 hour. If using lentils, go ahead a skip ahead to this next step. Heat contents of pot to boiling and simmer low for 45minutes.

In a separate skillet, stir fry with 1-2tbs oil/butter of choice on medium for about 7min:
-1/2 chopped onion
-1 chopped shallot
-several cloves of garlic chopped
-about 2 chopped stalks celery
-1.5 Tbs curry powder
-1.5 tsp coriander powder
-1/4 tsp crushed red pepper flakes (i like more than that…)
-1tsp salt

Stir this mixture into the split peas or lentils, cover and simmer for about 20minutes. That is all! Recommended toppings include toasted pumpkin or sunflower seeds 🙂