Full Page 4 x 6 5 x 7

2 tablespoons olive oil
1 large onion, chopped
1 8-ounce russet potato, 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

Heat oil in heavy large pot over medium-high heat. Add onion, potato and carrot and saute 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, re-warm soup over low heat.)

6 to 8 servings
Keywords: soups   Category: Soups/Stews    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: February 01, 2009 by deebeeeff     Last Updated: October 02, 2014
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