Curried Red Lentil Soup

Name: Curried Red Lentil Soup
Cook time: 30 min
Total time: 30 min
Yield: 7 cups, 4 serving(s)
Ingredients: 2 teaspoons olive oil; 1 large onion, coarsely chopped; 2 garlic cloves, minced; 2 -3 teaspoons curry powder (depending on your taste); 4 1/2 cups chicken stock or 4 1/2 cups vegetable stock; 2 medium potatoes, peeled & diced; 1 cup red lentil, rinsed & picked over; 2 medium carrots, peeled & diced (or sliced); 1 bay leaf; salt (I use a salt- free seasoning blend)

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Recipe by Sweet PQ

This soup is one of my favorites! Not only is it tasty, but quick to make - under 30 minutes. Be sure to use red lentils as they cook faster than the others. I clipped this recipe from the paper many years ago and have been making it every fall/winter ever since. Hope you enjoy it!

READY IN: 30mins

SERVES: 4

YIELD: 7 cups

UNITS: US

INGREDIENTS

Nutrition

2

teaspoons olive oil
1

large onion, coarsely chopped
2

garlic cloves, minced
2 -3

teaspoons curry powder (depending on your taste)
4 ¹⁄₂

cups chicken stock or 4 1/2 cups vegetable stock
2

medium potatoes, peeled & diced
1

cup red lentil, rinsed & picked over
2

medium carrots, peeled & diced (or sliced)
1

bay leaf
salt (I use a salt- free seasoning blend)

DIRECTIONS

Heat oil in a large saucepan. Add onion & garlic and saute until onion is soft, about 5-6 minutes. Add curry powder and stir fry 30 seconds to blend.
Add stock, potatoes, lentils, carrots and bay leaf. Cover, and bring to boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until the lentils are tender, about 20 minutes.
Remove and discard bay leaf. Season with salt to taste.

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