Author Notes
My friends Amy and Chris (Food52 regulars) had a recession-theme party the night of the last inauguration and I brought this soup. Not only is it cheap and tasty, but because it's made in a slowcooker, it's easy too.
I like soup year round, but as it gets warmer I like standing at the stove less, so this recipe is perfect! —iheartarugula
Ingredients
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1 pound
lentils, rinsed and picked over
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3
cloves garlic, minced
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2
medium carrots, chopped
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2
medium onions, chopped
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1 tablespoon
grated fresh ginger (or jarred pureed)
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1 tablespoon
olive oil
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2 teaspoons
ground cumin
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2 teaspoons
ground coriander
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1/2
ground turmeric
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1 teaspoon
salt
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4 cups
chicken broth
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2 cups
water
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1
can (14 oz) diced tomatoes with roasted garlic and onion
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1/2 teaspoon
curry powder
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1/4 teaspoon
cayenne pepper
Directions
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Place lentils, garlic, carrots, onions, ginger, cumin, coriander, turmeric and salt in slow cooker.
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Add chicken broth and water and stir to combine,
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Cover and cook on low for 8 hours.
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Add diced tomatoes, curry powder and cayenne. Stir and cover.
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Cook another 1-2 hours or until lentils are soft and vegetables are tender.
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