Martha Stewart Gets Owned

Ok, I'm not quite ready to start a full-fledged recipe blog like those domestic goddesses the Alexandria girls. But I do want to share this phenomenal recipe that my friend Shannon and I made last week. We've been cooking together every Wednesday since I moved here, and we both agreed this was our greatest culinary success to date.

Curried Red Lentil Soup

1 cup hulled red lentils, rinsed in hot water
4 1/2 cups nonfat vegetable stock
2 Tbs. nonfat plain yogurt
1 tsp. curry powder, or to taste
1 tsp. grated fresh ginger, or to taste
1/2 tsp. ground cumin, or to taste
1/4 tsp. cayenne, or to taste
1/2 tsp. onion powder, or to taste


1. Put lentils and vegetable stock in a large saucepan, and bring to a boil over medium-high heat. Reduce heat to medium, and cook for about 20 minutes, or until lentils are tender. Reduce heat to very low.
2. Put 2 cups lentils and yogurt into blender, and purée until smooth. Recombine with soup in pan, and stir in seasonings. Heat through, and serve.

Source: Vegetarian Times