Curried Lentil Soup

Whenever I eat a dish somewhere that I am thoroughly impressed with, I always try to mimic it. 

This soup started that way, but now I have turned it into my own. A restaurant I used to frequent in downtown Kalamazoo had a curried lentil soup. It was out of this world delicious! This recipe is similar to theirs, but I have changed a few ingredients making it my own. I have made my own curry spice, which I have never done before. I have added fennel seeds and celery.

Celery and fennel are great substitutes for garlic. This soup is super easy and since lentils cook quickly, it’s a fast, healthy, and filling meal. Feel free to add chicken, pork, or even beef, to make a hearty stew. 

Curry is a mix of different spices, depending on what regional curry dish you are looking for. 

I have always used a store-bought mix, but this time I’ve made my own seasoning. I have not added garlic or onion powder to make this curry spice mix, which is perfect for food sensitivities, especially GERD. For this recipe, we are also going to toast the seeds to help release their natural oils and to give another layer of flavor to this curry soup. And the great news is that the recipe for this spice mix makes enough for you to store and use for a later time (it stores for up to 6 months)!

The soup is full of nutrition and flavor! Lentils (as we learned from my previous recipe- Greek Inspired Lentil Garbanzo and Mushroom Patties) are full of fiber! They are low-calorie, high in fiber, and super tasty.  

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