Tomato-Curry-Lentil Stew

Lentils are a good source of fibers and protein without having to have meat. And they are quite cheap too. This is a soup that is just perfect for the winter time. This makes 2 Portion
 

1 cup of Lentils
2 cups water
1 tsp vegetable bullion powder
1 tbs oil
1 tomato, diced
1 small onion, chopped
4 stalks celery – chopped, including leaves
1 tsp curry powder
6 cloves garlic, minced
Salt and Pepper

Bring lentils and water to boil, add bullion powder. Let it simmer.
In the meantime, fry onion in oil until glassy, add celery. Add vegetables after about 10 minutes. Cover and let simmer for about 45 minutes or until lentils are cooked through. Check every 15 minutes to stir, add water as needed.
Add curry, garlic, salt and pepper during the last 15 minutes. Season to taste.

Note: When using red lentils cooking time is considerably reduced. You should add all ingredients when the water has boiled.

Lentil Soup

The sausages are optional. Also, I have two small kids, so I don't add a lot of salt and pepper to the food.

1 cup dry green lentils - picked through and washed
2 tbs olive oil
3 medium onions, chopped finaly
2 garlic teeth, crushed
2 carrots, grated
1/2 tsp cumin powder
1/2 tsp salt
1/4 tsp peper
2 tbs red wine vinegar
6 cups water or broth

Soak lentils for about 10 minutes in water. Drain well.
Heat the oil in a pot, add onions and fry until glassy-golden. Add garlic, carrots and cumin powder and fry for another minute. Add lentils. Fry for about half a minute and add the rest of the ingredients. Bring to boil, reduce heat and cook for about 30 minutes or until lentils are cooked through.

You can add sausages towards the end just to heat them through.

Enjoy