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Curried Red Lentil & Tomato Soup (by Cynthia)
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 1 Tbsp (15 ml) oil
2 large cloves garlic minced
4 cups (1 L) vegetable stock
1 cup (250 ml) water
1 stalk celery finely chopped
1 yellow onion chopped
1 tsp curry powder
14 oz (398 ml) can diced tomatoes
1 1/4 cups (310 ml) dried red lentils, rinsed
1 large carrot, finely diced
2 pototoes cubed
Cilantro to taste

Heat oil in large saucepan over medium heat. Add onions & garlic. Cook for 6 minutes to soften, stir frequently. Add curry. Cook, stirring constantly, 30 seconds. Add stock, tomatoes, water, lentils, celery, and carrot. Raise heat to high; bring to boil, stirring. Skim foam. Reduce heat to low. Simmer, uncovered and stirring occasionally for 40 minutes. Makes 4-6 servings (6 cups/1 1/2 L.)