Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 8-ounce russet potato, peeled, chopped
  • 1 large carrot, peeled, chopped
  • 2 tablespoons curry powder
  • ¼ teaspoon cayenne pepper
  • 3 14 1/2-ounce cans low-salt chicken broth
  • 1 28-ounce can diced tomatoes in juice
  • 2 cups lentils (about 12 ounces), rinsed, drained

Directions

Heat oil in heavy 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 with salt and pepper. (Can be made up to 2 days ahead. Refrigerate until cold; cover and keep refrigerated. Before serving, rewarm soup over low heat.)

Categories
Healthy, Low Cholesterol, Low Fat, Soups
Keywords
Indian
MacGourmet downloadCurried Lentil Soup. To import, drag image to your MacGourmet recipe box.

Source

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