Lentil and Vegetable Soup
1 small onion, peeled and chopped
½ t. minced garlic
3 cups stock (chicken, beef, or vegetable)
½ cup of chopped tomatoes (fresh or canned diced tomatoes)
1 carrot (scrubbed and chopped)
1 medium potato (scrubbed and chopped)
½ cup of red lentils (first pre-rinsed under cold water)
1 t. curry powder (optional)
Salt and pepper to season
1.Heat vegetable stock in a large saucepan. Add onion and garlic and stir over medium heat until onion softens.
2.Add potato, carrot, tomato, and lentils.
3.Bring to a boil then simmer for 30 minutes or until vegetables are soft.
4.Season with curry powder, salt, and pepper.
Last updated December 9, 2020
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