Yellow Lentil Soup

This soup takes very little time and effort but turns out dynamite! The soup is full of flavor and is a thick consistency. If you wish a thinner soup, you can add more liquid. This soup will make 4-6 servings depending on size.

Ingredients to prepare the lentils:
1.5 cups of DRY YELLOW LENTILS
3 cups of water

Instructions:
Rinse the dry lentils then combine with the water in a covered container. Refrigerate overnight or over the course of the day.

Ingredients for the Soup:

• 3-5 cloves of garlic (depends on size)
• 3-5 carrots (depending on size)
• 3 small red skinned potatoes (organic is preferable)
• 4 cups of water + 2 vegetable bouillon cubes OR 4 cups of low sodium vegetable broth/stock
• 2 shallots or 1/2 an onion 
• Oil (Olive, Avocado, or Walnut) 
• 2 TBSP curry powder
• 1 TSP cayenne pepper

SUBSTITUTIONS:
Substitute a small sweet potato for the potatoes
Substitute crushed red pepper for cayenne pepper

Instructions:
Dice the aromatics and add to a soup pot with 1 to 2 tbsp oil
Sautee until onion/shallot and garlic is translucent
Add the lentils, broth, and spices and cook on low heat for 1-2 hours.

Serve:
With a toasted wedge of gluten free bread or roll
With gluten free crackers

NOTE: Cover and store the soup that is not used. The soup thickens as it rests. Depending on your preferences, you may wish to add water or broth as you warm and serve what is left over.