I set out to make a lentil soup over the weekend. My refrigerator was fairly bare so I was going for something pretty basic. As I thought about a spice, I quickly grabbed curry. The result left me wondering. Did I make soup or dal?

Curried Lentils and Mushrooms by JL goes Vegan: Food & Fitness with a side of Kale Ingredients (Makes 4 – 5 cups) 1 t olive oil (optional; you can also use salted water or veggie broth)

2 celery stalks, chopped

2 cloves of garlic, minced

2 cups vegetable stock (I used low-sodium, homemade)

2 cups filtered water

1.5 cups dry red lentils, rinsed and drained

2 cups sliced mushrooms (I used baby bellas)

1 bay leaf

1.5 t curry

Juice of half a lemon

Salt, to taste Instructions Saute celery and garlic in olive oil in an uncovered pressure cooker for a about a minute. Add stock, water, lentils, mushrooms, bay leaf and curry. Cover the pressure cooker, bring to pressure and then cook at pressure for 4 minutes (yes, FOUR minutes). Allow pressure to release naturally. Remove the cover, away from you. Stir in lemon juice. Taste and add salt, if needed. Powered by Recipage

Soup?

Dal?

Yes!

This recipe is a reminder to me that delicious food does not have to be complicated. I chose a few basic ingredients and was delighted with the result.