This is another relatively quick recipe and makes a hearty fall and winter option. It is great with bread, rice or other grains, or as I like it - on its own.
Ingredients:
2 cups dry lentils
6 cups of water
1 large onion, chopped
4 large carrots, julienned
4 tablespoon curry powder
2 tablespoon avocado oil
2 tablespoons non-dairy butter
salt and pepper to taste
Steps:
Start with heating the oil, then adding the lentils to it. Sautee the dried lentils for about a minute, then add the carrots. Sautee the carrots for another minute or two, then add the onions. When the onions start to brown, add the water and spices. Bring to boil, then simmer for 30 minutes or till the lentils are completely cooked. Add more water if needed. Finish with adding the non-dairy butter just before serving.
Notes:
Some additional ingredients I add are spinach or other greens, to make the dish more of a complete meal. I like the soup to be thick, and adding the extra butter gives it more creamy texture.
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