Large Family Logistics - Clean Dinners under $12 - Curried Lentil Soup

Curried Lentil Soup has been an Anderson favourite for almost a decade now.  When I tried it the first time, I was actually just making it for myself, I didn't think anyone in the family would eat it.  I ended up not getting any because they loved it so much and this recipe is THAT good.

Now we serve it with Naan flatbread, or serve it over jasmine rice on Day 2 when it has thickened up. 

This is one of the least expensive meals I make, often costing less than $5 if the pantry is well-stocked.  Not pictured, garlic, bell pepper, and stock.

You can use the crockpot for this recipe.  High for 4 hours, Low for 6 hours.  Stop peeking!  Its not done yet.

Curried Lentil Soup

WARNING:  Serves 10-12, recipe can be halved

1 yellow onion, chopped

 3 cloves garlic, minced

1 bell pepper (any color), chopped

1 cup celery, chopped

1 cup carrots, sliced

1 jalepeno, diced OPTIONAL

2 large potatoes, diced

12 cups water

12 chicken or vegetable stock

2 1/2 cups brown or red lentils

1 teaspoon garam masala

2 tablespoon curry powder (or turmeric)

1 teaspoon powdered ginger

1 1/2 teaspoons ground cardamom OPTIONAL

1/2 teaspoon ground cayenne pepper

1/2 teaspoon ground cumin

1 tablespoon olive oil

 salt and pepper to taste

1. In large pot, sauté the onions, peppers, celery, and carrots in a little olive oil for about 5 minutes. Add garlic, sauté 30 seconds.
2. Add the rest of the ingredients. Bring to a boil for a few minutes then simmer until the lentils and potatoes are soft.  (My lentils have never taken longer than 20 minutes to cook)
3. Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!