Curried Lentil Soup - OMFG!

One of my super-close foodie-vegan-blogger friends, Nicole, posted this recipe recently and I knew with 100% certainty that I had to make it. I knew it was going to blow my mind. I was completely right. This soup is fucking amazing. The recipe is perfect in every single way. The only problem I encountered was that I didn't have any celery because I almost never have it around the house. But, it was still so incredibly wonderful that it just doesn't even matter. Make this shit, dudes. You won't regret it.

Nicole's Curried Lentil Soup

What you need:

• 1 14.5 oz can diced tomatoes
• 1 cup dried lentils
• 1 quart vegetable broth or water
• 1 large onion, diced
• 3 peeled carrots, sliced
• 2 stalks celery, sliced (which I didn't have, but the soup was mind-blowing anyway)
• 2 tbsp grapeseed oil
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried parsley
• 4 tbsp curry powder
• 1/2 tsp dried chili powder (optional, but I seriously recommend it)
• 1/2 tsp salt
• pepper to taste

What you do:

1. Sautee onion, carrots, celery and garlic in oil for 2 minutes. It should look like this:

2. Add parsley, basil and curry powder and sautee for an additional 2 minutes
   — add chili powder here if you’re using it. Like this:

3. Add broth, salt, lentils and tomatoes and bring to a boil, like so:


4. Reduce to low and simmer until lentils are cooked, about 40 minutes— you may need to add a little extra water/broth (I added about 1 1/4 cups water later in the cooking). Here's what mine looked like when it had cooked down to perfection:

5. Garnish with fresh chopped cilantro and a dollop of vegan sour cream and enjoy! (I only used cilantro, and it was incredibly tasty). Check it out:

Here's a random delicious photo:

This soup makes carrots happy!

You definitely should check out Nicole's rocking blog and make some of her fantastic food. She's my foodie crush.