Lentil Soup

Recipe by: Victoria Blashford-Snell, Brigitte Hafner | from The Illustrated Kitchen Bible

Cookstr

Course: Main Course

Total Time: Under 1 Hour

Skill Level: Easy

Cost: Inexpensive

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This hearty vegetarian soup has just a touch of spice certain to warm you up. Good with a spoonful of plain yogurt and crusty bread.

Yield: 4–6 servings

INGREDIENTS

1 tbsp olive oil
2 onions, finely chopped
2 celery stalks, finely chopped
2 carrots, finely chopped
2 garlic cloves, crushed
1–2 tsp curry powder
5½ cups vegetable stock
¾ cup red lentils
½ cup tomato or multi-vegetable juice
Salt and freshly ground black pepper

Directions

1. Heat the oil in a large saucepan set over medium heat. Add the onions, celery, and carrots. Cook, stirring frequently, for about 5 minutes, or until the onions are translucent.

2. Add the garlic and curry powder and cook, stirring, for 1 minute more. Add the stock, lentils, and tomato juice.

3. Bring to a boil. Reduce the heat to medium-low and cover. Simmer for 25 minutes, or until the lentils are tender. Season to taste with salt and pepper and serve hot.