Curry Red Lentil Soup

Curry Red Lentil Soup

• 1 pack dried red lentils (16 oz.)
• 5-6 cups water
• 1 tablespoon curry powder
• 1 teaspoon red pepper flakes
• salt and pepper to taste

Lentil soup has to be, hands down, one of my all-time favorite soups out there.  It is so incredibly satisfying, and I am a particular fan of the red lentil variety.  It's simple: the color is inviting and the flavor is great! Making this soup couldn't be easier either.  Start by rinsing the lentils in water and placing them into a medium-large pot.  Add in 5 cups of water and start simmering on the stove at a medium-high heat.  Give it a stir after a few minutes to keep things happy in the pot.  As it begins to cook down, add in the curry powder, red pepper flakes, salt and pepper.  The desired consistency is really up to you; as the lentils cook, if you find that the soup is becoming too thick, add in more water.   I usually add splashes of water while making it because I like the soup to be on the thinner side.  Stir the soup frequently so that it doesn't stick to the bottom and cook until the lentils are soft. If you want more spice to the soup, add in more red pepper flakes; go ahead and live on the edge!  Serve it up with some crusty bread, crackers, or a crisp, green salad.  Mmmm lentils!

A quick note about lentils:

These little guys are really good for your health!  They might be tiny, but they pack a punch of nutritionally dense benefits.  Lentils are high in fiber, help lower cholesterol, contain B-vitamins, are a source of protein, and have virtually no fat.  That's a pretty sweet deal if you ask me!