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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

  1. In a large heavy stockpot, heat the olive oil.
  2. Add the onion, potato and carrot and cook over medium heat for about five minutes.
  3. Add the curry powder, cayenne and garlic and cook another minute before adding the broth, tomatoes and lentils.
  4. Cover, reduce heat to low medium and simmer until lentils are tender, about 45 minutes.
  5. Season with salt and pepper.

Recipe Notes

Source: Theresa Maier's Simple Suppers column in the Concord Monitor January 2009