2 Tbsp. olive oil
1 large onion
1 8-ounce russet potato, peeled, chopped
1 large carrot, peeled, chopped
2 Tbsp. curry powder
1/4 tsp. cayenne pepper
3 141/2-ounce cans chicken broth
1 28-ounce can diced tomatoes in juice
2 C. lentils, rinsed, drained
Heat oil in large pot over medium high heat. Add onion, potato and
carrot and sauté until vegetables begin to soften, about 5 minutes.
Mix
in curry powder and cayenne and stir until fragrant, about 30
seconds.
Add broth, tomatoes with juices and lentils and bring to boil. Cover
pot, reduce heat to medium-low and
simmer until lentils are very tender, about 45 minutes. Season soup
to
taste. P.S. Be cautious when using curry and cayenne. Their flavor
increases with time. |
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