In fact, this introduction to Christina's macrobiotic, whole food diet for health is what eventually led me to take her Three Day Intensive Study Program with my now good friend JL Fields of JL Goes Vegan.
During the course of the day, Christina cooked many dishes. A couple of things really stood out for us. Of course we loved the chocolate peanut butter cookies but we were also absolutely enamored with the curried red lentil soup. We vowed we would make it at home, but here we are, already in August, and we had yet to do so. I really hate when life gets away from you like that!
Anyway, yesterday Camille woke up with a sore throat and feeling generally under the weather. Soup was the obvious choice for dinner. I decided to finally recreate Christina's soup. Mine was slightly different based on what I had in the house (I did not have any saffron or canned tomatoes) but for the most part had the same robust flavor as the soup we had in February. Camille ate the soup, and liked it. Most importantly, she is starting to feel better.
Curried Red Lentil Soup
5 cups water
1 cup red lentils washed well
1/2 Spanish onion, chopped
4 cloves garlic, minced
1 carrot, chopped
3 oz tomato paste
1 tbsp olive oil
1 bay leaf
1 1/2 tsp curry powder
salt and pepper to taste
A few cilantro sprigs, minced for garnish
In a dutch oven or other pot heat olive oil over medium heat. Add the onion, garlic, salt and pepper. Saute until soft and translucent about three minutes. Add the carrot, tomato paste, curry powder and bay leaf. Stir to incorporate. Add the lentils and water. Re-season with salt and pepper. Cover, reduce heat to low and simmer until lentils are creamy, about 35 minutes..
Remove bay leaf and serve. Garnish with cilantro.