Curried Lentil Soup

Vegetarian

"I have a solution on what to do with all these tomatoes now that I've had my fill of tomato sauce, salsa, and TBM sandwiches. It also makes good use of those nice carrots, potatoes, and onions we've been getting."

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 small or two medium potatoes, peeled and chopped
• 3 carrots, peeled and chopped
• 2 tablespoons curry powder
• 1/2 teaspoon cayenne
• 1 teaspoon Kosher salt
• 3 14-oz cans vegetable broth
• 6-8 tomatoes, diced
• 1 16-oz bag of lentils, rinsed and drained

Preparation

In a stockpot, heat olive oil over medium-high heat. Add onion, potatoes, and carrots and saute until softened, about 5 minutes. Stir in curry powder, cayenne, and salt until fragrant, another 30 seconds.

Add the broth, tomatoes (with their juices), and lentils and bring to a boil. Reduce heat to medium-low, cover pot, and simmer until the lentils are tender, about one hour.

And it freezes well! Meat-lovers can add cut-up hot dogs too.

From: MJ Prest