The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. Check back weekly for something new to try in the kitchen, or if you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca.
This recipe is based off of another lentil and potato soup from the book Martha Stewart’s Vegetables. It’s vegan (unless you add sour cream for garnish) and is a nice pick-me-up on a dark and cold fall day. It’s also a good recipe to finally use some things in your kitchen that have been around for a while, like lentils and celery. The potatoes don’t have to be nuggets; two large yellow potatoes will work well too. You can even make a big batch of the soup so it can be lunch for the week. Enjoy.Â
Ready in: 50 minutes. Serves: 6-8
Ingredients:
- 27 g (2 tbsp) olive oil
- 1 yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 12.6 g (2 tbsp) yellow curry powder
- Pinch red pepper flakes (optional)
- 1,656 ml (7 cups) of warm waterÂ
- 15 oz (2 cups) brown lentils, dried
- 12 nugget potatoes, quartered
- 4.84 oz (1 cup) green peas
- Salt and pepper, to taste
- Sour cream and cilantro, for garnish
Method:
- In a large saucepan, sauté onions, carrots, and celery in olive oil over medium-high heat for about 8 minutes, until onions are somewhat translucent. Stir in the seasonings.
- Pour the warm water and lentils into the pot. Cover and bring to a boil, then reduce heat to a simmer and cook for 15 minutes.
- Add potatoes and green peas. Simmer for 20 minutes (or until potatoes are tender), covered.
- Add a dollop of sour cream and chopped cilantro for garnish and serve immediately.
Image: Carissa Wiens
