Sunday, April 7, 2013

Red Lentil Curry Soup {Food Bloggers Against Hunger}

Posted by Erin Wilburn / 7 comments » / fugly, Nashville, soups/stews/chili, vegetarian

I am writing today as part of a large movement.  Food Bloggers Against Hunger was organized to help spread awareness about the food situation in America, inspired by the documentary A Place at the Table.  1 in 4 children in the US don’t know where their next meal is coming from.  I’ve not yet seen the documentary (though a screening is scheduled in Nashville, more on that later), but the trailer itself is moving enough.

I have always found the imbalance of cheap food vs healthy food to be very sad.  It’s cheaper and easier to buy empty calorie junk food, than it is to buy fresh produce.  Many people live in “food deserts” and don’t have easy access to fresh foods.  Many people do not have the time or knowledge to prepare simple, healthy foods.  And, SNAP—the nation’s food stamp program—is at risk for severe cuts that would impact millions of families, especially children, that rely on school meals and food stamps to survive.

There are many contributing factors to hunger in America.  I am writing to urge you to learn more about this cause.  And speak up, tell Congress not to cut our federal nutrition program.  Click here to sign an online petition.

If you are in the Nashville area and would like to watch a screening of A Place at the Table, mark your calendar for April 29th, at the Downtown Presbyterian Church.  Details are still being worked out.  For more info as it becomes available, I suggest following Jennifer Justus of the Tennessean on Twitter, as she is our local “call to action” person on this event.

Now, onto this soup.  This soup is a GREAT example of a healthy, affordable meal that is simple to prepare.  While the ingredients & effort are pretty minimal, this is a soup that has a lot of flavor, and makes a lot using a little.  Canned tomatoes, onion, and spinach provide a rainbow of color.  The red lentils provide a cheap source of protein, but are also loaded with fiber.  I personally enjoyed this soup a lot, as did Elliott!  This soup will be in regular rotation in our house, as it’s incredibly tasty, yet easy to prepare.

*Please note, this time I made the soup, I halved it.  Making the recipe as stated below would make twice the amount pictured*

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Red Lentil Curry Soup with Spinach

Prep Time: >5 min

Cook Time: 50 min

Total Time: 1 hour (only 10 min active time)

Ingredients:

2 tsp coconut oil (you can sub extra virgin olive oil)
1 yellow onion, diced
1 tbsp curry powder (plus more to taste)
1 28-oz can diced tomatoes
2 cups red lentils
4 cups vegetable broth
1/2 a bag fresh spinach

Directions:

Heat the oil in a large dutch oven and add the onion. Cook, stirring, until soft and fragrant, about 5 minutes.

Stir in the curry powder and cook another minute. Add the tomatoes, lentils, and broth and mix well. Cover and simmer for about 25 minutes, stirring occasionally, then add in the spinach if using. Cook an additional 15-20 minutes, adding more liquid if it begins to look dry or stick to the bottom. Salt to taste and add more curry powder if desired.

adapted from Cate's World Kitchen