Red Lentil Soup

Brrr! Today is *really* cold. There's a thick fog, and everything feels damp and chilly. And typically, we just had a fire alarm go off, and had to assemble in the parking lot for a good half hour. Cold, cold, cold! At least I had my coat - a lot of people didn't, they'd been in the middle of lunch.

We try to eat soup at least once a week, which also means that I should, theoretically, post about soup once a week. Right? Well, I'll try. Today for something really, really warming. And completely vegetarian - in fact, vegan. If that's just too scary, go ahead and add some bacon. Or sausage. Chorizo would be very nice. But, I assure you, it's very nice on its own, and you won't feel like your missing something. Promise!

Red Lentil Soup
Serves 2

100 ml (0.4 cups) red lentils
1 yellow onion
1 large carrot
2 tomatoes
1 tbsp curry paste
1 vegetable stock cube (optional)
750 ml water
2 bay leaves
1 tsp oil
salt, pepper

Chop the carrot, tomatoes and the onion. Heat the oil in a pot, and fry the onion and the curry paste. Add carrots, lentils, tomatoes, the vegetable stock cube (if using), bay leaves and water. Cook on medium heat for about 15 minutes. Season with salt and pepper.

Recipe in Swedish:
Linssoppa