Soup is especially appealing to us all right now because of the cold winter weather. Claire Tansey shares a quick recipe with us so that if we are ever in a rush, we can still whip together a healthy, delicious dinner.
Last-minute lentil soup
- 1 tbsp. butter
- 1 medium finely chopped onion
- 2 tbsp. curry powder
- 1 cup red lentils
- ¼ cup rice
- 4 cups water
- Cinnamon stick
- 796 mL can diced tomatoes
- 1 tsp salt
- Red wine vinegar
Method:
Heat a large saucepan over medium-high heat.
Add butter and finely chopped onion. Cook, stirring often, until onion is soft, about 3 minutes.
Add curry powder, red lentils, rice and water. Bring to a boil.
Add the cinnamon stick. Reduce heat to medium-low. Simmer, partially covered, until lentils are tender and smooth, about 30 minutes.
Add the can of diced tomatoes to lentils along with the salt.
Gently boil uncovered, until hot (4 to 5 minutes).
Serve drizzled with red wine vinegar.
Courtesy Claire Tansey