It's gray and cold outside, so I wanted to make something for lunch that was both hearty and inspired without taking too much effort. I saw the jar of red lentils on the counter and knew I'd be making this soup. Forgive me, but this is one of those infuriatingly imprecise recipes that less than enthusiastic cooks hate. All I can say is you make it your own by adding what you have and what you want. It's so simple to begin with, that I'm confident anyone can make this good.
Start by slicing some bacon strips into small pieces. I generally use 1 slice per serving. Start that rendering and dice 1 medium onion. That can get tossed in as soon as you're ready. Now cube some potatoes, again I generally use 1 small red skin potato per serving. Toss them in and give everything a good stir. Let them brown and add your lentils. I use red for this dish, but yellow would work, too. About 1/4 cup per serving. Stir them in along with about 1.5 cups veggie stock per serving. Add a good dash of sweet yellow curry and pop the lid on. Let everything simmer for about 30 minutes, stirring occasionally. Now, squeeze fresh lemon juice over the pot and give everything a good stir. Add salt and pepper to taste and finish with a handful of chopped fresh cilantro. Ladle some onto a sunny, happy bowl and enjoy hot or cold.
1 strip bacon per serving
1 medium onion
1 small potato per serving
1/4 cup lentils per serving, red or yellow
1.5 cups vegetable stock/broth per serving
Sweet yellow curry powder
A fresh lemon
Salt and pepper to taste