Categories: ELYSSA NT, SOUPS, VEGETARIAN

Ingredients

• 1 cup chopped carrots
• 1 medium onion, diced
• 1-2 medium squash, diced
• 2 medium potatoes, peeled and diced
• 1 Tbs olive oil
• 4 Tbs curry powder
• 32 oz chicken or vegetable broth, unsalted
• 1 (15 oz) bag of lentils (green or red)
• 2 cans (15 oz) tomatoes

Directions

1. Peel and chop carrots.

2. Peel and dice potatoes and squash.

3. Saute potatoes, carrots, and onions in olive oil until onions are slightly translucent.

4. Add curry powder and mix with vegetables until they’re well coated.

5. Add broth, lentils and diced squash to pot.

6. Smash canned tomatoes and add them to pot along with all juice from the tomatoes.

7. For a spicier tasting soup, add 1 tsp cayenne pepper.

8. Reduce heat and simmer for 30-50 minutes.

9. Salt to taste.

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