A Big Bowl of Lentils

Fall is in the air. I've felt it the past couple of days. That has me thinking of soup! I love soups and stews...could live on them really, and perhaps I should. Last night I made a huge pot of curried lentil soup- all night in the crockpot so the house reeked of curry in the morning. Sometimes I feel sorry for my co-workers.....ha ha....I must really stink!

This is basic goodness in a bowl.....virtually fat free, full of fibre, good protein, low cal, lots of taste, very filling, super easy to make, freezes beautifully. Doesn't get much better than that! Play around with the spices....cook with your nose on this one- the better it smells, the better it tastes.

Curried Lentils

3 cups of red lentils, rinsed and drained

5 cups of water

1 large spanish onion or 2 medium white onions, sliced thin

oil for frying

1 heaped tsp cumin seeds

1 750ml can of dice tomatoes

Approximately 2 heaped tablespoons finely chopped fresh ginger

1 1/2 tsp salt

1 1/2 tsp turmeric

2 tsp garam masala

3/4 tsp cayenne pepper, or more if you like it really hot

OR instead of the previous 3 spices, use a couple big spoons of hot curry paste...to your taste

A few handfuls of spinach

Lemon wedges for squeezing

Yogurt, tomatoes, cucumbers and cilantro for garnish

Put the lentils and water in a crockpot or a large pot.

Fry the onions in oil, on high heat, until golden and browned.

Reduce heat to medium and add cumin seeds. When they're slightly toasted, add the other spices or curry paste, ginger and salt. Stir them around until you have a thick fragrant paste.

Add the tomatoes and cook for 5 minutes.

Scrape it all into the pot, stir and cook for 8 hours on low.

At end of cooking, add spinach and stir in. It will wilt and turn bright green.

Serve in big bowls, squeeze a little lemon juice on the lentils. Garnish with yogurt, cucumber, tomatoes, cilantro...whatever you like. Maybe even a tart apple? Dig in, slurp it up.....enjoy!