Curried Red Lentil and Tomato Soup
curry powder, lentils, tomato
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
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.
Add curry powder. Cook, stirring constantly for 30 seconds.
Add stock, tomatoes with juices, water, and lentils.
Raise heat to high; boil, stirring.
Reduce heat to low. Simmer, uncovered and stirring occasionally for approximately 40 minutes.
Serve hot with crusty bread.
Serves 4 – 6