Working With Kaitlyn McQuaid from (C)lick the Plate

Lentil Soup: The Power of the Legumes.

I always mix this soup up with whatever is in my fridge but, it usually tastes pretty similar. I normally use the same spices. I add saffron which makes this soup addicting yet, I ran out. INCLUDE it if you have it around! I almost forgot to mention this is a vegan dish. I didn't even do this on purpose.

What you will need:

1/2 red onion, sliced
1 Spanish onion, sliced
2 whole cloves of garlic, 1 minced
1/4 Jalapeño, finely sliced
1 leek sliced
1 tsp cumin
2 tsp turmeric
1 tablespoon curry powder
Salt to taste -USE IT
Pepper to taste- USE IT
Pinch of saffron
Cup or more of French Red Lentils, washed

6 cups water

5 or 6 potatoes, diced

1. Saute Onions in 4 Tablespoons Olive Oil 

2. Add fresh jalapeño and leeks, and all garlic.

4. Add spices to the saute mixture. The cumin, turmeric, curry, salt, pepper

5. After the vegetables have softened and spices distributed.

6. Add French Red Lentils

7. Stir

8. Add about 6 cups of water

9. Add potatoes

10. Simmer, do not boil 

11. Wait for lentils to soften (turn golden) and potatoes to soften.

12. TASTE IT AND THEN salt and pepper it!

13. ENJOY