Blissful and Domestic - Creating a Beautiful Life on Less: Curried Lentil Soup

Tuesday, September 17, 2013

Curried Lentil Soup

Hello Blissfully and Domestic readers.  I'm Libby and I'm happy to have this opportunity to guest post for Danielle.

Today, I'd like to share with you a quick and easy and super flavorful lentil soup recipe that's perfect for fall, but before I do that, let me properly introduce myself.  :-)

I'm Elisabeth, but pretty much everyone calls me by my nickname - Libby.  I blog at Artistic Expressions by Elisabeth.  Basically, I love so many different creative outlets that I can't choose just one.  My expressions may come in the form of crochet, photography, cooking, crafting, sewing, knitting, and DIY home projects.  Let's also throw in there that I change my hairstyles quite frequently - another expression!

Now, let's get started.  Shall we?

When I'm in a rush, the crock pot becomes my best friend.  I love the versatility of the meals that can be prepared in there and I love the smell that lingers throughout my home when something yummy is simmering away.

I found a recipe for Curried Lentil Soup that I'd love to share with you today.  This is a vegetarian dish.

Curried Lentil Soup 
from Better Homes and Gardens' 365 Vegetarian Meals
1 pound of sweet potatoes (2-3), peeled and coarsely chopped
1 cup brown lentils, rinsed and drained
1 medium onion, chopped
1 medium jalapeño pepper, seeded and finely chopped
3 cloves of garlic, minced
3 14-oz cans of vegetable broth*
1 14.5 oz can of diced tomatoes, undrained (no-salt added)
1 tablespoon curry powder (I used Madras curry powder)
1 tsp. fresh ginger, grated

In a 4-5 qt slow cooker, combine all ingredients.  Stir well.  Cover and cook on low for 8-10 hours or on high for 4-5 hours.  Voila!

* All the vegetable broths I've ever seen are loaded (I mean loaded) with sodium.  Yuck!  I like to use  Pacific Natural Foods Organic Low-Sodium vegetable broth (when it's on sale), but for this recipe I used unsalted vegetable stock.

** Because I used unsalted stock and no-salt added tomatoes, I had to add a little salt to the dish before the cooking time was up.  Honestly, I'd rather add my own.

This dish is flavorful with a little kick to it.  This has easily become a fall favorite.  I hope you enjoy!

Thank you again, Danielle, for allowing me to guest post on your blog.

Feel free to stop by or join My Blog, Facebook Page, Etsy, Pinterest, or my Website.

Buen Provecho,

Oh goodness I know what I am making next time I get Sweet Potatoes! This is perfect for Fall, when all you want to do is cozy up and eat something comforting. Thank you Libby for sharing this delicious recipe. I can't wait to make it!

XO Danielle

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