"Best Soup Ever" Alert!!!!!

WOOOOOO!!!!
WOOOOOOO!!!!
WOOOOOO!!!!
SOOOOOOOOU!!!! PPPPPPPP!!!!!

That's the "Best Soup Ever" Siren, siren sounding, which means you should immediately take cover in your kitchen with all of the following ingredients and COOK COOK COOK if you ever want to make it out alive.

(Seriously: This soup is beyond delicious. It is rich and decadent, awesomely autumnal, and just damn scrumptious. I was particularly fond of the addition of apples into it. It makes eating the soup that much more entertaining, because I found myself trying to guess whether each white chunk was an apple or a potato, and regardless of whether I won or lost in my guessing, my tastebuds were always always pleased.)

QUICK CURRIED RED LENTIL SOUP WITH VEGETABLES

INGREDIENTS:

• 6 c. water


• 1.5 c. red lentils, rinsed


• 1/2 t. salt


• 1 medium potato, peeled and cut into 1/2-inch dice


• 2 T. vegan margarine


• 2-3 garlic cloves, minced


• 1 small red bell pepper, finely diced


• 1 celery rib, thinly sliced


• 1 apple, peeled, cored, and cut into 1/2-inch dice


• 1.5 T. curry powder


• 1.2 t. ground cumin


• Dash of cayenne


• 1 T. soy sauce


• 4 oz. (or 4 c.) fresh spinach, torn into tiny pieces

DIRECTIONS

Bring water to a boil in a large saucepan. Stir in the lentils and salt. When the water returns to a boil, reduce the heat to a simmer and cook 20 minutes, stirring often. Scrape off and discard any foam that accumulates.

Stir in the potato and cook 20 more minutes, stirring frequently.

In a separate pan, melt 1 T. of vegan margarine over medium heat. Add the garlic and cook 2 minutes. Stir in the red pepper, celery, and apple, and saute until tender (about 10 minutes). Sprinkle on the curry powder, cumin, and cayenne and cook 2 more minutes, stirring often so the spices don't burn.

Scrape the veggie mixture into the soup. Add the soy sauce, spinach, and remaining T. of vegan margarine. Cook about 10 more minutes, or until the soup is the consistency of heavy cream--not watery or pasty. Stir often. Let the soup sit a few hours before serving. Rehead and check the consistency. Add a bit more water if it's too thick.

(Original recipe from god knows where because my friend D mailed it to me and I wasn't able to decipher his chicken scratch. But thanks, D. =)