• We were snowed in today because of a Nor’easter. I love days like this, when we’re stuck (willingly) in the house and I can cook to my hearts’ delight. I made Curried Red Lentil Soup which you can see in my favorite orange cast iron french pot, sitting on my Viking All Gas 36″ range (which I adore!). It was great and hit the spot on a cold, snowy day when the northeast was getting hammered with enough snow to close the airports!

    With Celiac Disease firmly diagnosed, I am now cooking more than ever, and loving it. Of course, it means I have to be prepared. I need to either have miscellaneous ingredients on hand, with the hope that I’ll be able to whip something up at the drop of a hat, or I’ll plan our menu in advance of food shopping. Either way, it means we’re eating home a lot more than we used to!

    Curried Red Lentil Soup

    1 tablespoon safflower (or other vegetable) oil
    1 large onion, chopped
    2 cloves minced garlic
    1 tablespoons minced peeled gingerroot
    1 jalapeno pepper, seeded and minced
    1 1/2 tablespoon curry powder
    1 1/2 teaspoon cinnamon
    1 teaspoon ground cumin
    2 bay leaves
    1 1/2 cups red lentils, rinsed and picked over
    8 cups vegetable stock
    3 tablespoons chopped fresh cilantro
    2 tablespoons fresh lemon juice (optional for extra tartness)
    2 tablespoons mango chutney
    salt & freshly ground black pepper to taste
    1/3 cup non fat yogurt

    In a heavy stockpot, heat oil over medium heat. Add onions and saute until soft, 3 – 5 minutes. Add garlic, giner, jalapenos, curry powder, cinnamon, cumin and bay leaves. Cook for about five more minutes, stirring occasionally.

    Stir in lentils and stock, bring to a boil. Reduce heat to low and simmer, partially covered, for about 45 minutes, or until lentils are tender.

    Discard bay leaves. Stir in cilantro, lemon juice, chutney. Season with salt & pepper. Ladle the soup into bowls and garnish with yogurt and small sprigs of cilantro.

    Serves 6.

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