Quick Red Lentil Soup - Recipe by Laura Theodore, Jazzy Vegetarian

by Esther Milne March 05, 2019

Quick Red Lentil Soup - Recipe by Laura Theodore, Jazzy Vegetarian

Quick Red Lentil-Potato Curry Soup

Makes 4 servings

Ingredients
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

Instructions
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.

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Esther Milne
Esther Milne

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