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Curried Red Lentil Soup

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“This soup is one of my favorites! Not only is it tasty, but quick to make - under 30 minutes. Be sure to use red lentils as they cook faster than the others. I clipped this recipe from the paper many years ago and have been making it every fall/winter ever since. Hope you enjoy it!”
READY IN:
30mins
SERVES:
4
YIELD:
7 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a large saucepan. Add onion & garlic and saute until onion is soft, about 5-6 minutes. Add curry powder and stir fry 30 seconds to blend.
  2. Add stock, potatoes, lentils, carrots and bay leaf. Cover, and bring to boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until the lentils are tender, about 20 minutes.
  3. Remove and discard bay leaf. Season with salt to taste.

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