Goomba38 > wrote:

> I don't feel like going out
> shopping for anything so after scrounging about I've decided tonight
> we're doing lentil soup and egg salad sandwiches.

Here is a recipe I like, from _Twelve Months of Monastery Soups_ by
Brother Victor-Antoine d'Avila-Latourrette. I usually replace "curry
powder" with garam masala and sometimes water with chicken stock.

Victor

Spicy Indian Soup
4-6 servings

1/3 cup olive oil
2 onions, chopped
2 garlic cloves, minced
2 1/2 cups brown or green lentils
8 cups water
2 carrots, peeled and finely sliced
2 celery sticks, finely sliced
1 teaspoon ground coriander
1 teaspoon cumin
1/2 teaspoon curry powder
1/2 teaspoon paprika
6 tablespoons lemon juice
2 teaspoons grated lemon peel
salt and pepper to taste

1. Pour the oil into a large soup pot. Add the onions, garlic, and
lentils. Sauté gently over low heat for about 3 minutes. Stir
continually and watch that the vegetables don't stick at the bottom of
the pot.

2. Pour the water into the mixture, stir, and raise the heat to medium.
Bring the soup to a boil and add the carrots and celery. Boil for about
20 minutes and then lower the heat to low-medium.

3. Add the coriander, cumin, curry, paprika, lemon juice, lemon peel,
salt, and pepper. Stir well and cover the pot. Let the soup simmer
gently for about 45 minutes. Check the seasonings and serve hot.