This is one of my all-time favorite soups. It’s light and cooks quickly, but has enough body, protein, and substance to sustain us through all our activities.
Makes 4–5 servings
2 cloves fresh garlic, minced
1 red onion, diced
1/2 teaspoon curry powder
1 stalks celery, diced
1 medium carrot, diced
2 ripe tomatoes, diced, do not seed, or 1 (14-ounce) can diced tomatoes
cracked black pepper
1 cup red lentils, rinsed well
4 cups spring or filtered water
1/2 cup fresh or frozen organic corn
1 bay leaf
2–3 whole fresh green onions, sliced thinly on the diagonal, for garnish
Place a small amount of oil, garlic, and onions in a soup pot over medium heat. When the onions begins to sizzle, add a pinch of salt and curry powder. Sauté for 2–3 minutes, until the onions are golden from the curry. Stir in celery and, a pinch of salt and sauté for 1 minute. Stir in carrot and, a pinch of salt and sauté for 1 minute. Add tomatoes and a pinch of pepper.
Stir in lentils, water, corn and bay leaf. Cover and bring to a boil. Reduce heat to low and cook until lentils are quite soft, about 25 minutes. Season to taste with salt and pepper, remove bay leaf, and simmer for 5 minutes more. Serve garnished with green onions.