Basic Lentil Soup
Basic Lentil Soup
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!
Ingredients
- 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
Instructions
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In a large heavy stockpot, heat the olive oil.
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Add the onion, potato and carrot and cook over medium heat for about five minutes.
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Add the curry powder, cayenne and garlic and cook another minute before adding the broth, tomatoes and lentils.
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Cover, reduce heat to low medium and simmer until lentils are tender, about 45 minutes.
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Season with salt and pepper.
Recipe Notes
Source: Theresa Maier's Simple Suppers column in the Concord Monitor January 2009