Accidental curry soupThis week I did make a soup but my internet connection was sporadic at best, so I didn't post it. I made my good old "I want something quick" stand-by, Yoga Soup. Actually, it is the only recipe I've ever posted to VegWeb.
But today, I started making a throw-together curry for lunch and used too much liquid, creating a tasty curry soup instead. Most of the ingredients are approximate...
2 broth cubes - 1 vegetable and 1 mushroom
about 4-6 cups of water (just filled the pot. gauging quantity is not my forte :) )
3/4 cup red lentils
1/4 cup yellow split peas
2 white potatoes, cubed
1 carrot, cubed
3 cloves of crushed garlic
frozen spinach (the stuff I buy comes frozen in single servings. so I used 2)
2 tsp ground cumin
1/2 tsp ground coriander
2 tbsp of cilantro pesto
Rinse the lentils and split peas then fill the pot with cold water. Add broth cubes and bring to a boil. Chop potatoes and add to pot along with spices and garlic, reduce heat and simmer. Add carrots when potatoes are 1/2 done. When vegetables are cooked, add frozen spinach (you could thaw it first to speed up the process) and heat until warmed through. Before serving, add pesto.
Now, I go finish my Christmas plans. Happy holidays to everyone!