Don’t be discouraged or afraid of this just because it’s vegan; the combination of lentils, curry, and peanut butter (yes, peanut butter) makes this hearty and delicious. It is extremely simple, too. There are only a handful of ingredients in it, and–unlike the recipes of a certain liar I could mention–this meal is actually ready in about 30 minutes.
*This recipe serves 6-8, so cut it in half if you want, but it keeps well for 4-5 days. I like having some on hand in the fridge for quick lunches.
PS: If you find the look of pureed soup to be less than appetizing, you can also keep this rustic and not blend it. Your choice!
2 tbsp (30 mL) olive oil
1 medium yellow onions, chopped
2-3 cloves garlic
3 tbsp (45 mL) curry powder
2 cups (480 mL) green lentils (they look brown)
8 cups vegetable stock, homemade or store-bought. If you’re not vegetarian/vegan, I’m sure chicken stock works just as well.
2 tbsp (30 mL) NATURAL peanut butter. *This is absolutely essential. Use the natural peanut butter that only has peanuts and salt in it. The sugary kind will be too sweet and will ruin the soup.
OPTIONAL: 1/2 cup chopped parsley or cilantro for garnish. If you eat dairy, you may enjoy a dollop of plain yogurt as well.
*Heat olive oil in your soup pot over medium high heat. When hot, add the onions and cook to translucent.
*Add the garlic and cook an additional 1-2 minutes until fragrant.
*Add the curry powder and roast for 1-2 minutes more.
*Add the lentils and thoroughly mix.
*Add stock, stir, reduce heat to medium, and simmer for 25-30 minutes.
*Remove from heat and stir in the peanut butter.
It is at this point you may choose to puree or leave it rustic. Rustic is perfectly acceptable; I just have an immersion blender I wanted to try out. I would suggest if you don’t have an immersion blender to just leave it as is, as pouring soup into a regular blender is a huge pain in the ass.