I love a meal that jumps into the pot with a little zip-a-dee-doo-dah. Keeping some broth in the freezer and jars of lentils and beans in the cupboard is my secret weapon for those nights when I really don't want to cook. In this soup, mung dahl (tiny yellow lentils) softened in the lemon/clementine broth leaving a smooth fragrant bowl of winter love. The smell was enough to make Chloe run to the table, and that doesn't happen easily.
Hope it inspires you to find your own zip-a-dee-doo-dah!
Winter Citrus Curry Lentil Soup
1 onion, diced 2 carrots, diced 2 celery stalks, diced 2 garlic cloves 1 TB curry powder 1 cup mung dahl 8 cups broth 1/2 cup (or more if you like) almond milk juice of 1 lemon juice of 2 clementines salt and pepper to taste 1/4 cup chopped parsley
In a soup pot heat some olive oil and add the onions, carrots, celery and garlic. Saute for 5 minutes until vegetables soften. Stir in the curry powder and cook gently for about a minute until the fragrance from the curry becomes powerful. Add the mung dahl, broth, milk, and cover, simmering for about an hour. Before serving, squeeze in citrus and taste for salt and pepper and add parsley. We enjoyed this with a quick coleslaw that added a little raw to our meal.