Ingredients
2 Tbs. canola oil
2 leeks, white part only, or 1 large onion, chopped
1 celery stalk chopped finely
2 to 4 cloves garlic, minced
1 ½ Tbs. curry powder
1 cup dry lentils, rinsed and picked over
5 cups water
1 bay leaf
1 carrot, chopped
2 cups potatoes, peeled and diced
2 tsp. salt
1 14 ½ -ounce can diced tomatoes in juice
½ cup plain yogurt or sour cream
Directions
Heat oil in a large saucepan or soup pot. Add leeks or onion and celery; sauté over medium heat until tender, stirring occasionally, about 5-10 minutes. Stir in garlic and curry powder and sauté, stirring often, for 2 minutes. Add lentils, water, bay leaf, salt, carrots and potatoes. Bring to a boil; reduce heat, cover and simmer soup for 30 minutes or until lentils are tender. Stir in tomatoes and simmer for 5 minutes. Remove bay leaf. Stir about 1 tablespoon sour cream into each bowl of soup at serving time.
Keywords: recipes with lentils, healthy recipes