As a result of reading the program from last weekend's Blogalicious Conference in Atlanta, I ran across Cakemaker to the Stars blog. I will be sharing more about the various participants at the Blogalicous Conference in the future. From perusing their various blogs it is clear they are a very dynamic group. But from moving from one blog to another I learned that many blogs have dedicated the month of October to blogging about veganism. Although I am not a practicing vegan, there are loads of greats dishes I enjoy and I think it would be a good discipline for my baby blog.

This afternoon I'd adapted Andrea Beaman's recipe for hearty lentil soup with turkey sausage. Here's my vegan version of her Lentil recipe. Yummy

Hearty Curry Lentil Soup

1 tbsp. olive oil

1 leek, cleaned and cut into 1 inch pieces ( use both white and green part of leek)

3 carrots, diced into 1/2 inch pieces

2 celery stalks, diced

5 garlic cloves, peeled and minced

5 cups vegetable stock ( or water)

2 cups lentils, rinsed

2 tbsp fresh thyme

1 tbsp. curry powder

2 bay leaves

1 1/2 tsp sea salt

1/2 tsp black pepper

1 cup spinach, washed

1/4 cup parsley, minced

Sautee leek 1-2 minutes. Add carrots and celery and saute 2-3 minutes. Add vegetable stock, garlic, curry powder thyme, lentils, bay leaves, sea salt and black pepper. Cover and bring to a boil. Lower flame to medium, cover and cook 45-50 minutes. Remove 1/2 of the ingredients and discard the bay leaves. Puree food in a food processor or blender. Return puree to the soup. Add spinach and cook an additional 5-7 minutes. Garnish with parsley. Enjoy