Quick Red Lentil-Potato Curry Soup
Makes 4 servings
32 ounces vegetable broth
2 cups peeled and diced red and/or white potatoes
1½ cups sliced carrots
1 cup red lentils, sorted and thoroughly rinsed
8 ounces cremini or white button mushrooms, sliced or diced
½ cup water, plus more as needed
2 teaspoons PAPA VINCE extra-virgin olive oil
1/2 teaspoon curry powder, plus more as needed
1/8 to 1/4 teaspoon PAPA VINCE sea salt
Put all of the ingredients in a medium-sized soup pot and bring to a boil over medium-high heat. Once boiling, decrease the heat to medium-low, cover and simmer 45 to 50 minutes, stirring occasionally, until the vegetables are tender and the lentils are soft. Add more water, as needed, if the soup becomes too thick as it cooks. Serve piping hot. Serve with an extra drizzle of EVOO on top to really enhance the flavor.
Read Quick Stuffed Portobello Mushrooms by Jazzy Vegetarian
In English this recipe's name is Country Pasta. It's a simple recipe that my mom grew up eating in Sicily, especially at harvest time when they would eat outdoors. The tasty sauce is made with fresh tomatoes and raw garlic which is so good for your health. It's clean healthy food that can be eaten as part of the Mediterranean diet and it's suitable for Vegans and Vegetarians too.