Curried Red Lentil and Tomato Soup

Ingredients:

• 1 tbsp. oil (canola or olive)
• 1 large onion, chopped (or ¼ cup dehydrated onion)
• 1 celery stalk, finely diced
• 1 large carrot, peeled and finely diced
• 2 cloves garlic, minced (or ¼ tsp. garlic powder)
• 1 tbsp. curry powder
• 4 cups vegetable or chicken stock (ready to use, or bouillon cubes)
• 1 28 oz. can of tomatoes (diced)
• 1 cup water
• 1 ¼ cups dried red lentils, rinsed

Method:

1. Heat oil in a large saucepan over medium/low heat.  Add onions, celery, carrots and garlic.  Cook and stir until the vegetables begin to soften, about 3 minutes.
2. Add curry powder.  Cook, stirring constantly for 30 seconds.
3. Add stock, tomatoes with juices, water, and lentils.
4. Raise heat to high; boil, stirring.
5. Reduce heat to low.  Simmer, uncovered and stirring occasionally for approximately 40 minutes.
6. Serve hot with crusty bread.

Serves 4 – 6