Curried Red Lentil Soup
Not all soups are created equal. Some are watery bullshit that leave you hungrier than when you started, and some—like this bad boy—are thick, cozy, and make you feel like you’ve got your life together (even if your laundry pile is auditioning for Hoarders). This curried red lentil soup is cheap as hell, freezes like a champ, and will slap the “ugh, I don’t feel like cooking” right out of your mouth.
Oooo, look at that scrumptiousness
What Goes In It
1–2 onions, diced
3 cloves garlic, finely diced
1 tbsp coconut oil or olive oil
3 cups free-range chicken stock (yes, the organic section has it, but don’t freak out—use whatever’s in your pantry)
3 cups water
1 ½ cups red lentils
2 tsp mild curry powder (or spicy if you’re into that kind of self-sabotage—I’m not)
1 bay leaf
Sea salt and freshly cracked black pepper, to taste
How You Make It
Heat the oil in a big-ass pot over medium heat. Toss in the onions and sauté until soft and smelling amazing.
Add the garlic, curry powder, and bay leaf. Stir that shit around for another 2–3 minutes.
Dump in the lentils, chicken stock, and water. Stir, bring to a boil, then drop it down to a simmer.
Let it bubble away for about 40 minutes, until the lentils are soft and basically collapsing into a creamy pot of comfort.
Season with salt and pepper. Remove the bay leaf (seriously, don’t eat that thing unless you’re dying to chip a tooth).
Serve hot, stash the rest in the freezer, and pat yourself on the back for being a badass who has homemade soup waiting for future-you.
