My family isn’t what you would consider huge bean eaters. For how cheap beans are, I didn’t actually grow up eating them often. I don’t have any idea about my husband but I have a pretty good guess that he didn’t either. He really dislikes any type of bean besides a “picked fresh from the garden raw green bean”.
We do, however, love curry. I have been attempting to incorporate more beans into our meals and came across this curried lentil soup. It sounded unique. The best part is that it was easy and delicious. It definitely is on my “make again soon list”. From CDKitchen to mine, and on to yours!!
4 cups hot water
1 can crushed tomatoes — (28 oz)
3 medium potatoes, peeled and diced
3 medium carrots, thinly sliced
1 large onion, chopped
1 celery ribs — chopped
1 cup dry lentils
2 cloves garlic, minced ( as usual, I used 3)
2 bay leaves
4 teaspoons curry powder ( I used 1 tsp. turmeric, 1 tsp. coriander, 1 tsp. cumin, and 2 pods black cardamom, slightly crushed and just thrown in. Pull pods out at end)
1 1/2 tsp. salt, optional
In a slow cooker, combine all ingredients; stir well. Cover and cook on low for 8 hours or until vegetables and lentils are tender. Discard the bay leaves before serving.
Husband: I can handle it
Child 1: Can we have leftovers for lunch tomorrow?
Child 2: Was very disappointed he couldn’t have thirds for lunch the next day.
Child 3: Refuses to eat anything that is called or resembles soup.