You know what else you can do with lentils? Add them to soups! When blended, they make everything nice and creamy and rich, just like they do in this soup. It's spicy, tangy, fresh, and rich, and can be enjoyed hot or cold. I had this for dinner one cold dreary Sunday night and cold for lunch the next day. It was lovely with a dollop of plain yogurt. You could also serve it with goat cheese for extra yummy.
Since this will all be pureed at the end, don't worry about your chopping.
If you're looking for a good wine pairing, I recommend Riesling or Rose.
Curried Carrot Lentil and Apple Soup (adapted from Dinner with Julie)
olive oil for cooking
1 large onion, rough chop
2-3 celery stalks, rough chop
4-5 garlic cloves, chopped
1-2 Tbsp curry powder
1 Tbsp grated fresh ginger
4-6 large carrots, peeled and chopped
1 cup dry lentils (red or green, doesn't matter)
1 Granny Smith apple, chopped
1 L turkey or veg stock (or chicken stock for you non AB's out there)
Sour cream or plain yogurt, for serving (optional)
In a large pot, heat a drizzle of oil over medium-high heat and saute the onion, celery and garlic for a few minutes, until soft. Add a pinch of salt to help everything soften and cook. Add the curry powder and ginger and cook for another minute, then add the carrots, lentils, apple and stock. Bring to a simmer, reduce the heat and cook for about 30 minutes, until everything is nice and soft.
Using a hand-held immersion blender, puree the soup right in the pot. Season with salt if it needs it, and serve hot, with a dollop of yogurt sour cream on top to cool the spice, if you like. Serves 6.