Monday, January 10, 2011

Meatless Monday

It's snowy and cold here in Des Moines. It's perfect for soup. One of my soup standbys is Curried Lentil Stew. It's hearty, delicious, and healthy.

It's too dark for photos, so you get the recipe. I've been making it for so long I don't remember where the recipe is from.

Curried Lentil Stew
1/2 c chopped onion
2 t. curry powder
2 t vegetable oil
2 1/2 c water
2 c cubed rutabagas, turnips, or parsnips
1 c sliced carrots
1 c dry lentils, rinsed and drained
1/2 t salt
1/8 t pepper
1 9 oz package frozen peas
3 c V8

In a large saucepan cook onion and curry powder in hot oil for 3 min, stirring occasionally. Add water, rutabagas, carrots, lentils, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, 15-20 min.

Stir the peas into the soup. Return to boiling. Reduce heat. Simmer, covered, 6-8 min or until vegetables and lentils are tender. Stir in the V8 and heat through.

The original recipe called for frozen green beans, but I prefer peas so I switched it up. I usually leave out the salt because there is so much in v8 extra just seems excessive.