March

Naany’s Vegetable Curry Soup with Lentils
Enjoy this delicious Indian themed soup with your loved ones,
lovingly created by a Naany (grandma in India).

INGREDIENTS
Tablespoon of Olive Oil
1 large yellow onion, diced & Cup of mushrooms, sliced (optional)
4 cloves of garlic, minced (or 1 Tablespoon dried garlic granules)
4 cups of cooked brown lentils
8 cups of vegetable broth (low sodium recommended) / 2 bay leaves
1 - 6 oz can of tomato paste & 1 - 14.5 ounce can of diced tomatoes
1 carrot & 1 cup cauliflower, chopped
2 - 3 cups fresh spinach, chopped & Cup of frozen green peas (thawed)
1 Teaspoon each: curry and ground coriander & half teaspoon cumin
1 Tablespoon each: soy sauce & red wine (or balsamic) vinegar
Salt and pepper, to taste
Fresh cilantro, chopped - for garnish (optional)

PREPARATION
Sauté onions, garlic and mushrooms in olive oil until soft (about 4
minutes). Add remaining ingredients (except spinach and peas) and
simmer on medium - low heat for 15 minutes. Turn off burner. Stir in
fresh spinach and green peas. Top w/ fresh cilantro garnish. Enjoy!