Curried Lentil Soup

(21 June 2015)

Ingredients

• 1 Cup Red Lentils, dry
• 1 Onion, diced
• 2 Cloves Garlic, minced
• 2 Medium Potatoes, diced
• 1 Cup Carrots, diced
• 1 14 oz Can Diced Tomatoes with water
• 4 Cups Chicken Stock
• 2 Tbsp Curry Powder
• 2 tsp salt
• 1 large bay leaf
• Olive Oil, Ghee

Instructions

• In a large pot, heat oil and ghee and then sauté the onions and garlic on medium high heat until onions are translucent, about 5 mins.
• Add curry powder and salt, stir for a few seconds.
• Add chicken stock and remaining ingredients.
• Bring to a boil, then reduce heat to low simmer and cover. Cook, stirring occasionally, until liquid is absorbed and carrots are soft, about 30 - 45 mins.