Soups are the complete meal especially when lentils and loads of vegetables are added. Full rich flavored soups are incredibly satisfying and offer warmth on that chilly winter day. Organic Carrots of Many Colors from Trader Joe’s are amazing and are beautiful to look at with colors ranging from soft orange to the softest pale yellow and flavors so sweet. I really like Trader’s Joe’s because of the variety of products, pricing and consistency. I always find an interesting new product or ingredient that gives new spice or flavors.
lentil beet and carrot soup
8 cups
Ingredients
3 Tablespoons Olive Oil
3 Leeks (washed well and diced)
2 Cloves Garlic (minced)
4 Beets (Medium size)
6 Carrots (different colors)
16 oz Dried Lentils
2 teaspoons Curry Powder
1/2 teaspoon Turmeric
1/2 teaspoon Paprika
1 Bay Leaf
3 Tablespoons Apple Cider Vinegar
Salt & Pepper
4 Quarts Chicken or Vegetable Stock
1 cup Shredded Kale
Instructions
Place the Olive Oil in a heavy stock pot over medium heat and add the diced Leeks, minced Garlic and sauté until just begins to brown. Chop the Carrots and Beets into relatively the same bite size pieces and add to the pot. Continue to cook for 3 more minutes then add the Lentils, Curry Powder, Turmeric, Paprika, Bay Leaf, Salt and Pepper. Allow the spices to bloom and cook for 1 minute to extract the flavors, then add the Apple Cider Vinegar and reduce liquid by half. Pour in the Stock and let cook for a little over an hour until the Lentils and Vegetables are tender but not mushy. At the very end add the shredded Kale and stir to combine.