Spicy curry Lentil Soup

I also call this baby poop soup since I puree it once the carrots and lentils are cooked through and soft. It has this lovely aroma and taste but it isn’t the best looking when it comes to color but try it and you will love it.

2 tsp olive oil
2 tsp butter
1 finely chopped medium onion
1 head chopped celery
1 bag of frozen carrots or a small bag of baby carrots
2 teaspoons kosher salt
1 pound lentils, picked and rinsed (I usually use green lentils)
28 oz can diced tomato
2 quarts chicken or vegetable broth
(1 quart of chicken or vegetable broth in case puree is too thick)
curry and cayenne to taste
dollop of sour cream on top just before serving

over medium heat melt butter in the olive oil. Add the onion and celery and cook till translucent. Add all ingredients to a large pot, bring to a boil then simmer for at least 2 hours or till carrots and lentils are cooked though. Puree in blender or with blender stick. Sometimes the lentils suck up a lot of the water so be sure to have extra stock on hand to add as needed for desired thickness. Serve with sour cream if desired.

Doesn’t look pretty but the flavor and taste is out of this world.