Lentil Soup

Brady Evans realizes that there is usually a lot more food in the kitchen than you might be lead to believe when confronted with an empty fridge.
By Brady Evans

I remember being a teenager and staring into my parents’ fully stocked cabinets and refrigerator and screaming, “There’s nothing to eat in this house!”

This meal came about when I had a similar moment of panic in my own home.  Now that I am an adult, though, I can only place the blame on myself.  In truth, there is always plenty of food.  Old pantry staples can be whipped up to something marvelous given a little inspiration.

I always keep sturdy vegetables like carrots and onions on hand, as well as dried beans and legumes.  Combined with a citrus fruit (any would do, but I used a lime) makes for a bright and filling soup.

Creamy Lentil Soup

• 1 cup (250 mL) lentils
• 4 cups (1 L)  water
• 2 cups (500 L) white beans
• 4 carrots
• 2 t olive oil
• 1 onion, diced
• 1 T yellow curry powder
• 1/4 tsp black pepper
• salt to taste
• zest from one lime
• juice from one lime

1. Preheat oven to 400* F (200* C).  Wash and cut carrots into small chunks and toss in olive oil.  Roast for 20 minutes until tender and slightly golden.

See Also

Memorial Day Side: Lemon Chickpea Salad With Roasted Red Peppers

2. Rinse and pick through lentils.  Bring lentils and water to a boil in a medium pot.  Cook 20-25 minutes or until lentils are tender but not mushy.

3. In a food processor, add the zest of the lime and juice of the lime to the 2 cups of white beans.  Pulse to combine into a thick, creamy mixture.

4. Saute onion with yellow curry powder, salt, and black pepper until soft.  Once cooked, combine with lentils, pureed white beans, and chopped carrots.  Add more water if necessary to bring soup to your desired consistency.  Simmer 10-15 minutes.