(dairy free, gluten free, vegan, soy free) Makes approximately 8-10 servings

Lentil are very versatile, allowing cooks to be imaginative in using them. They seem to like being pairs with a wide variety of other foods and spices. Lentils were not something we had growing up, don’t know which parent didn’t like them but my mother never cooked us lentil soup even though both parents loved pea soup. In this recipe, I’ve paired my favorite vegetable soup with lentils. There are various other ingredients you can use in this recipe, depending on what your family likes. Here’s the basics along with some variations. You’ll need:

1 3/4 cups (an 8 oz package) of lentils, no specific type, I used a mixture of green, black and brown

6 cups of liquid (water, stock, etc., I used a combination of water and vegetable stock)

1 cup sliced carrots

1 large onion diced

3-6 stalks of celery diced for approximately 1 cup

1 tablespoon oil

1/2 cup sweet potato diced

1/2 cup regular potato diced

1 teaspoon curry powder (or 2 tablespoon curry paste)

1 cup diced tomatoes (I used canned)

1 cup frozen peas

1 medium turnip peeled and diced

Add the oil to the bottom of a heated Dutch oven. Add the curry powder and heat for about 15 seconds or until you can smell the curry, but be careful not to burn it. Reduce heat to medium and add the onion, celery, potatoes, and turnip. Once the onion is translucent, add the lentils and the liquid. You can also add the tomatoes at this point along with the peas. Bring to a boil, reduce heat to simmer, cover and cook for approximately 45 minutes or until lentils are tender (if you’re using sprouted lentils, they don’t take as long as regular lentils). If you use curry paste rather than powder, add it here. Remove from heat. Using an immersion blender, blend until you have the consistency you want. Add salt and pepper to taste (I used about 1 teaspoon of salt and 1/2 teaspoon of ground black pepper). Serve.

Variations: Don’t want vegan – use chicken or turkey stock instead of the vegetable stock. You can also add some cooked sausage (either bulk or links cut into slices) or diced ham before serving.

If you don’t like potatoes, leave them out and add 1/2 cup quinoa when you add the lentils. This will also up the protein!

Don’t like curry? Leave it out and use 1 teaspoon oregano, 1 bay leaf, and 1 teaspoon thyme instead. Or, you can add 2 teaspoons cumin seeds and 2 teaspoons turmeric. Add either of these when you add the lentils.

Want it more tomatoie? Stir in 1 small jar of tomato paste before you use the blender.

Don’t have an immersion blender? Cool the soup in the frig for about an hour and then blend in a standard blender. You might want to leave a couple of cups whole for texture.