Curry Potato Lentil Soup

Very warming for cold days. Healthy, vegetarian, gluten-free (just make sure your bouillon is gluten free!).

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  onion, chopped finely
• 2 -3  garlic cloves, minced
• 3  large celery ribs, with leaves, chopped
• 2  large carrots, diced
• 1 -2  teaspoon mild curry powder
• 1  tablespoon cumin
• 1  teaspoon  coriander
• 1⁄2 teaspoon cinnamon
• 1 -2  teaspoon garam masala
• 1  bay leaf
• 3  medium yellow potatoes, cubed
• 1  cup red lentil
• 2  cups tomato juice
• 1  tablespoon yellow mustard
•  water
• 1  bouillon cube (or use broth instead of water)
• 1⁄4 cup coconut milk
•  salt, to taste

Directions

1. 1. Fry onions in olive oil until beginning to brown.
2. 2. Add garlic, celery and carrots and cook until beginning to soften.
3. 3. Add spices and cook until fragrant.
4. 4. Add potatoes, lentils, tomato juice, mustard and bouillon and water to cover by a couple of inches (about 1 cup - if it is too thick you can always add more water.).
5. 5. Simmer until potatoes are soft and lentils are beginning to break down, about 1/2 hour.
6. 6. Add more spices to taste if necessary. Stir in coconut milk and salt to taste.
7. 7. Devour, but don't let the potatoes burn your mouth!