This basic lentil soup is especially tasty the second day. It also freezes well. Make sure you cook the lentils thoroughly- they should not be firm to the bite. Enjoy!
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 large potato, sweet or regular, cut in chunks
- 1 large carrot, peeled, chopped
- 2 large garlic cloves, finely chopped
- 2 tablespoons curry powder
- 1/4 teaspoon cayenne pepper
- 8 cups chicken broth (Better Than Bouillon paste works great- use 1/2 tsp per cup of water)
- 1 28-ounce can no-added-salt diced tomatoes in juice
- 2 cups dried lentils (about 12 ounces) rinsed, drained
- In a large heavy stockpot, heat the olive oil.
- Add the onion, potato and carrot and cook over medium heat for about five minutes.
- Add the curry powder, cayenne and garlic and cook another minute before adding the broth, tomatoes and lentils.
- Cover, reduce heat to low medium and simmer until lentils are tender, about 45 minutes.
- Season with salt and pepper.
Source: Theresa Maier's Simple Suppers column in the Concord Monitor January 2009