Put This in Your Back Pocket for Soup Season

After those two 90 degree days I'm sure that soup is that last thing on everyone's mind, but honestly I can not wait until Fall to post my favorite soup recipe. Plus who knows- living in New England we could always get another freak snow storm before summer (this better not happen).

Spicy Tomato & Red Lentil Soup

Ingredients:
1 medium onion-diced
2 medium carrots-diced
2 celery ribs-diced
1 red bell pepper-diced
5 medium sized mushrooms sliced (optional)
1/2 bunch of kale- rinsed and chopped
2 medium garlic cloves- minced
1 can diced tomatoes (preferably Muir Glen Fire Roasted-a favorite amongst most crows)
1 quart vegetable broth plus 1-2 cups water (depending on how thick you like your soups)
1 1/3 cup dried red lentils- rinsed
1 Bay Leaf
1 1/2 tsp cumin, turmeric & cayenne pepper
olive oil, salt, pepper and red pepper flakes to taste

• Heat olive oil in stock pot or dutch oven over medium heat- add onions, celery, carrots, salt, pepper, red pepper flakes and bay leaf
• Cook until onions become translucent but not browned- add red pepper, mushrooms, garlic and remaining spices and cook for another 2-3 minutes
• Add broth, lentils, tomatoes and water and bring to a simmer
• Once soup is simmering add the chopped kale and an extra dash of salt
• Let soup simmer for 40 minutes (if using a dutch oven this will only take 30 minutes, turn heat off and cover-let sit for an additional 10 minutes)
• Serve with crusty bread

This recipe box was made and given to me by fellow Crow Riane Welch last Christmas. I keep all of my favorite recipes inside which saves time flipping through cook books and scouring the internet. This red lentil soup came to me when I had left over red lentils after attempting to make some cakes out of them- not so successful. I just followed a basic soup recipe, tweaked it a couple of times and voila- Spicy Tomato & Red Lentil Soup!