Curried Lentil Slop

I haven't updated in a while.  So of course my first food post in ages would be something that looks oddly like poop.

It's been cold here.  Right now its 47* outside.  So although I heard reports of 80s in Chicago, today in Edmonton it was a soup day.

I must warn you - this is not an exact science.  I measured the lentils, and that is it.

So, into the pot went a big chopped carrot, a medium chopped yellow onion, and some olive oil.  On the lowest setting possible on my stove, I let those cook until the onions became translucent, stirring occasionally.  While that was cooking, I chopped up three large cloves of garlic and added that to the onions and carrots.

Into the pot went a couple tablespoons of curry.  And a dash or two of cinnamon.  And of nutmeg.  And of cumin.  Stir all that around.  Add a few dashes of lemon juice.

Then, add some broth.  Whatever you have is fine.  We had beef broth.  It was about four cups worth, all of which went into the pot.  I also added about a cup of water.

I brought that to a simmer.  And then added a a cup of brown lentils and a can of chickpeas.

That whole mess in the pot simmered for about 2 hours.  Our apartment smelled amazing.
Once it was done simmering, I took an immersion blender to it made it nice and creamy.

We had it over rice, topped with a dollop of plain greek yogurt and chopped green onion.

Moral of story.  It was delicious.  And it'll be made again.