3 cans vegetable broth or chicken broth, (14.5 oz. each)
1 can crushed tomatoes, (28 oz.)
2 cups lentils, rinsed and drained
Sea salt
Freshly ground pepper
Crème Fraiche and chopped fresh cilantro, for garnish
Directions:
Heat oil in heavy large pot over medium-high heat. Add onion, garlic, bay leaves, potatoes and carrots and sauté until vegetables begin to soften, about 5 minutes.
Stir 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.
Serve in bowls topped with a dollop of Crème Fraiche and chopped cilantro.
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3 cans vegetable broth or chicken broth, (14.5 oz. each)
1 can crushed tomatoes, (28 oz.)
2 cups lentils, rinsed and drained
Sea salt
Freshly ground pepper
Crème Fraiche and chopped fresh cilantro, for garnish
Directions:
Heat oil in heavy large pot over medium-high heat. Add onion, garlic, bay leaves, potatoes and carrots and sauté until vegetables begin to soften, about 5 minutes.
Stir 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.
Serve in bowls topped with a dollop of Crème Fraiche and chopped cilantro.
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