Curried Lentil Soup (vegan, gluten free)

Curried Lentil Soup (Spicy!)

This is a spicy soup that will awaken your senses. The pot brewing on the stove will fill the kitchen with the aroma of cumin, with notes of oregano and garlic. Tumeric adds a cheery colour while the lentils, and vegetables mingle in a rich broth. Winter? What winter?

[How hot do you like it? Follow the lowered amounts of the seasoning for a "medium" heat. If you find it too spicy, adding a couple of chopped potatoes to the pot can take the heat down.]

1/2 pound carrots
1 large onion
3 stalks celery
handful of mushrooms

1-2 tbsp garlic powder
2 tbsp- 1/4 cup cumin
2 tbsp tumeric
1-2 tbsp dry oregano leaf. If powder is what you have on hand, use half that.
1 tbsp crushed red pepper (Optional. This is where much of the heat comes from.)
1 tbsp salt or lite salt
1/2 cup olive oil

1 1/2 cups red or brown lentils

Finely chop the carrots, celery, onion, and mushrooms. Add these to a soup pot with the seasonings and oil. Cook the mixture on medium heat, stirring regularly, for about ten minutes, until the carrots are softened. This is your soup base. Add about four cups water and bring it to a boil. Once boiling, add the lentils and another four cups of water. Simmer for at least two hours.

[Crock Pot Directions: Cook the chopped veggies, seasonings and oil together in a sautee pan for ten minutes, then pour it into your crock pot. Add the lentils and eight cups of water. Cook on "medium" for 8-12 hours, and come home to a wonderful supper.]

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