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!  

Tempeh Vegetable Curry

Tempeh Vegetable Curry

• curry sauce (I used Trader Joes)
• mixed vegetables (any kind)
• 1 cup brown rice
• 1 small onion
• tempeh 

This isn't the best picture, but I think I was too excited to start eating to take a decent photograph.  You get the idea though.  Making this requires minimum effort...score!  First, make the brown rice and set it aside as you're cooking.  If you can multi-task, make the rice at the same time as the rest of the meal.  Now, I did not make the curry sauce from scratch, and instead opted to use a jar of Trader Joe's curry sauce.  I love curry and I don't want to mess it up, so using a pre-made sauce worked best for my current cooking skills.  If you know how to make curry sauce, or you have a recipe you want to try, go for it.  If you go my route, then this what you need to do. Chop an onion and add to a medium-sized pan.  On a medium-high heat, add the curry sauce to the pan and allow it to cook with the onions.  Next, cut the tempeh into bite sized pieces and add that into to the sauce.  Simmer and saute for about 5 minutes, then add in your vegetables.  These are just frozen mixed vegetables I bought at the grocery store.  I'm a fan of stocking up on frozen veggies to have on hand, especially in the winter months.  Allow the tempeh and vegetables to work their magic with the curry sauce and in about ten minutes you are done.  Grab a plate, spoon some curry on top of the rice, and chow down.