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1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, minced

2 tablespoons curry powder

7 cups water

1 cup carrots, chopped

2 cups fresh tomatoes, chopped or 1 can (14-16 ounces) tomatoes, diced

2 cups lentils, uncooked

1 teaspoon kosher salt (optional)

In a large soup pot, heat the oil over a medium heat. Then add the onion and garlic, stirring occasionally, until the onion starts to brown. Stir in the curry powder and continue stirring while it cooks for one minute.  Add the water, carrots, tomatoes, lentils and salt.  Bring to a boil, then cover and simmer over a low heat for 45 minutes, until the lentils are cooked.

This makes a big pot full of soup that also freezes well.