Recipe information
Yield
Serves 6 to 8
Ingredients
2 tablespoons olive oil
1 large onion, chopped
1 8-ounce russet potato, peeled, chopped
1 large carrot, peeled, chopped
2 tablespoons curry powder
1/4 teaspoon cayenne pepper
3 14 1/2-ounce cans low-salt chicken broth
1 28-ounce can diced tomatoes in juice
2 cups lentils (about 12 ounces), rinsed, drained
Preparation
Heat oil in heavy large pot over medium-high heat. Add onion, potato and carrot and sauté. until vegetables begin to soften, about 5 minutes. Mix 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. (Can be made up to 2 days ahead. Refrigerate until cold; cover and keep refrigerated. Before serving, rewarm soup over low heat.)
