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Curried Lentil Soup
Serves 8
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Ingredients:
| 2 tablespoons olive oil |
| 1 large onion, chopped |
| 2 ribs celery, chopped |
| 2 cloves garlic, minced |
| 2 bay leaves |
| 1 medium russet potato, peeled and chopped |
| 1 large carrot, peeled and chopped |
| 2 tablespoons curry powder |
| 1/4 teaspoon cayenne pepper |
| 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.
| Course: | Soup |
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