Lentil Curry Tomato Soup

I don't know if you can really call this soup, but call it what you whatever you want. It was pretty good.

If you've read any of these other posts, it's clear I'm a little obsessed with the tomato/curry/coconut combo. So this is really just what I do with it with lentils and a slow cooker. It was raining today, and it was a good excuse to put off paper writing.

So here goes:

-1.5 cups green lentils
-1 cup lentils from local harvest. I don't remember what kind they are, but they look like this:

It doesn't really matter, but I used 2.5 total cups of lentils (note: this is a LOT of lentils, ie: enough to feed at least 8)

1. Saute onion until caramelized, add to slow cooker.
2. Rinse lentils, add to slow cooker with 6 cups of water or broth (more if you want it to be more like soup).
3. Add 1 large can of whole, peeled tomatoes.
4. Cook on high for at least 4 hours. Somewhere about halfway, add 2 tablespoons curry powder and 1 tablespoon garlic powder (let's be honest, you all know me: these are made up numbers).
5. Near the end, add half a can of coconut milk, and bring to simmer again.
6. Serve over rice, quinoa, or whatever you've got. Adding fresh cilantro never hurt anybody. Unless you don't like cilantro (looking at you, A).

You could obviously do this without the slow cooker, significantly quicker. And if you only have two people, and don't want to eat lentils for days, only do 1.5 cups of lentils. Sorry, Robin.

In response, I've made leftover lentils just about any way you can imagine.

Like this lentil dip. I used the lentils I made, added some peas, more garlic, cilantro, cayenne pepper and seasoned salt, covered with cheddar cheese and baked at 350. It was great as a dip for crostini and carrots. Next up: veggie burgers made with leftover brown rice and lentils.

Hope your weekend has been filled with sunshine. And lilacs. And walks with puppies. Because my do I love those things!