1000 pizza doughs: Best Cold-Weather Soup Ever: Lentil Curry Stew

You know those recipes that you realize you no longer need the recipe for? This is one of those in my house. I found this recipe years ago during the vegan era (circa 2003). Actually, if I recall correctly, it found me, through an e-mail from Dr. Andrew Weil to a long-closed account. I no longer actually have the original recipe, though I think this one is pretty close.

It was good as-is, assuming you like lentils. But given my unquenchable craving for Indian food, I decided to spice it up. Unlike garam masala, Madras curry powder is an excellent addition to soup (well, this one anyway).

Recently, I have also discovered that chard and potatoes make excellent additions to this soup, if you happen to be on a quest to use CSA vegetables at every meal, lest they plot revenge against you. Add enough curry, and this soup will warm you up on the coldest of days (which, I am afraid, are coming).

Lentil Curry Stew

Makes 6 generous servings (~2 cups per serving) in about 1 hour and 15 minutes

2 cups green lentils (anywhere b/t 1-2 cups will work)
2 bay leaves
2 large carrots, peeled and diced (~1 cup)
3 stalks celery, diced (~1 cup)
2 medium yellow onions, diced (~1 ½ cup)
1 bunch chard or other leafy greens, stems removed, and chopped to 1-inch pieces (optional)
1 to 2 cups potatoes, peeled and cut to 1/2 inch dice (optional)
1 28 oz. can tomatoes, crushed or diced (Muir Glen fire-roasted tomatoes work really well – you can find them in the organic section, or a health food store)
3 oz. tomato paste (½ small can)
1 to 3 tbsp. curry powder, to taste
1 tsp cumin
~1 ½ tsp. salt, or to taste (optional)
pinch cayenne (optional)
2 tbsp. good olive oil
1 tbsp. red wine vinegar (optional)

Tip: don't chop anything to start. You can chop the vegetables while the lentils cook.

Rinse lentils, and remove any debris. Add lentils and bay leaves to a large pot, add 10 cups cold water (or enough to cover the lentils by about 1 1/2 inches) and bring to a boil. Cook lentils partially covered at a low boil for about 30 minutes, skimming foam off the top occasionally if needed.

Add carrots, celery and onion and cook another 30 minutes partially covered over medium heat, until the carrots are cooked through. If using the potatoes and/or chard, add them at this stage as well. You may also need to add another cup or two of water along with the vegetables.

Lower heat to medium-low and add tomatoes, tomato paste, curry powder, cumin, cayenne and salt. (If you don’t like curry, just leave it out and add a little cayenne instead.) Simmer for about 15 minutes, stirring often; soup will thicken slightly. Just before serving, remove bay leaves and stir in olive oil and vinegar.

Serve with naan or your favorite bread. This soup is even better the next day, and freezes well in individual portions for later lunches.