What a man, what a man…

Remember that song by envogue?  It popped into my head this evening when I came home from shopping at Trader Joe’s.  Sean made dinner for us and it was scrumptious.  The weather is too cool for my liking, plus add the windchill and the rain, and you have the perfect equation for feet that can’t get warmed.  He made a curry lentil dish that not only filled me up, but heated me up.  So for those blustery West Coast days, cheers to the wind in more ways than one, and try out this snazzy dish taken from Oh She Glows. I also added leftover chicken  that had been marinated in Trader Joe’s salad dressing called Goddess Dressing with my lentils.  I just love my leftovers!  This will make for a good lunch, too.  Now to convince my kids how great lentils are, right?

Curried Lentil Soup

From Oh She Glows


  • 2 tablespoons olive oil, divided
  • 1.5 cups chopped onion (approx 1 medium onion)
  • 1 large carrot, chopped
  • 2 large garlic cloves, finely chopped
  • 1 celery stalk, chopped (optional)
  • 1.5-2 tablespoons curry powder 
  • 1 cup uncooked green lentils, rinsed and picked over(we used red lentils)
  • 4 cups water
  • 1 tablespoon fresh lemon juice
  • Sea salt & black pepper, to taste 
  • 2 green onions, thinly sliced
  • 1 lemon, cut into 6 wedges

 How To Play:

1. Heat olive oil in heavy large skillet or pot over medium heat. Add chopped onion, optional celery, and carrot and sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 5 minutes or so.

2. Add finely chopped garlic and stir until vegetables are soft but not brown, about 5 minutes longer. Reduce heat if necessary to avoid burning.

3. Add curry powder.  Add the rinsed uncooked lentils and 4 cups water. Season with a sprinkle of sea salt and pepper, add in lemon juice, and bring to a boil. Reduce heat to medium and simmer until lentils are tender, about 30 minutes.

4. When lentils are tender, poured about half of the soup into the blender and blend the soup for a minute.  This will create a very thick texture. After blending, stir the soup back into the skillet/pot and you will have a very thick soup with some chunky pieces left from the soup you did not process.

5. Season to taste with salt, pepper, and additional curry powder, if desired. Sprinkle with thinly sliced green onions and serve with lemon wedges.

Makes about 4-5 cups.