For my third installment of Vegetarian Times Week, I chose the Curried Red Lentil Soup with Lemon from the October 2009 issue. I’ve been doing a whole lot of cooking for VeganMoFo, so I wanted to make a recipe that was a little more easy and less time consuming.
The soup didn’t have the most complex of flavors, but given how easy it was to make, I’ll take the trade off. Basically, you simmer the lentils in broth a few minutes, then add the veggies and keep simmering, then add the spices and simmer some more. Lemon juice is added at the end, but honestly I didn’t really taste it so I’m not sure it’s worthy of being included in the recipe name! It did add a nice acidic balance though. The soup was a little spicy from the curry powder, but not too strong, and it had contrast in texture between the soft red lentils and the diced vegetables. Mostly, it reminded me that I ought to make lentil soup more often!