Sunday's Soup/Hearty Curried Lentil and Garbanzo Bean Vegetable Soup

 YOU MUST MAKE THIS SOUP!

That is, if you like lentils and curry :)

A friend stopped by after having a difficult day. I asked, "would you like a bowl of soup?" The reply, "did you make it?" "Yes."
"Then I would LOVE a bowl of soup!" Such a nice compliment :)

If I say so myself, this is a fantastic soup.

Begin with a large chopped onion. Saute in a little oil until translucent. Add 3 ribs of chopped celery, and saute until tender. Add 3 chopped cloves of garlic and saute for just another minute to bring out the flavor but not burn the garlic. 

Meanwhile...
*cook 1 cup of dried lentils in 4 cups of vegetable broth until tender. About 20 minutes.  
*cook wild rice.

Once lentils are tender, add 2 cups of sliced carrots to the pot.
  

Then,
2 cups of chopped kale.
1 14 oz. can of garbanzo beans drained and rinsed.
1 cup of cooked wild rice.
4 teaspoons curry powder
2 teaspoons thyme
1 teaspoon dried oregano
Salt and black pepper to taste

Add 4 additional cups of vegetable broth. Bring to a boil and then reduce to simmer until carrots and kale are tender.
  

Before serving, add juice of 1/2 lemon.

Ladle into bowls and top with fresh crumbled feta cheese. If you opt for a vegan version, then omit the cheese.

The soup is fantastic for leftover lunches. The recipe will make 8 hearty servings. The aroma will warm your soul :)

Hearty Curried Lentil and Garbanzo Bean Vegetable Soup

printable version

ingredients

2 tablespoons olive oil 
1 large onion chopped
3 ribs celery chopped
3 cloves garlic finely chopped
1 cup dried lentils
8 cups vegetable broth
2 cups sliced carrots
2 cups chopped kale
1 14 oz. can garbanzo beans drained and rinsed
1 cup cooked wild rice
4 teaspoons curry powder
2 teaspoons dried thyme
1 teaspoon dried oregano
salt and black pepper to taste
Juice  1/2 lemon
Crumbled feta cheese to top

Begin by rinsing dried lentils. Place in a large post and add 4 cups of vegetable broth. Bring to a boil and cook until lentils are tender, about 20 minutes.

Meanwhile, heat olive oil and saute onion until translucent. Add chopped celery and cook until tender. Add chopped garlic and saute another minute just bring out the flavor without burning.

Once lentils are tender, add chopped carrots, chopped kale, sauteed onion mixture, rinsed and drained garbanzo beans, cooked wild rice, curry powder, thyme, oregano, salt and pepper. Bring to a boil and then reduce heat and cook until vegetables are tender. 

Before serving, add fresh squeezed lemon juice. 

Ladle into bowls, and if you would like, top with crumbled feta cheese. Then savor the aroma and flavor!


This soup was a HUGE hit in my house. Hope you enjoy it too if you give it a try :)
Rhonda