2 TBSP Canola oil
1 large onion, chopped (or 2 leeks, white part only, cleaned, & sliced)
1 celery stalk, chopped
2-4 cloves garlic, minced
1 1/2 TBSP curry powder
1 cup dry lentils, rinsed
5 cups water
1 bay leaf
2 tsp salt
1 carrot, chopped
2 cups diced red potatoes
1 14.5 oz can diced tomatoes in juice
1/2 cup plain yogurt or sour cream
Heat oil in a large saucepan or stockpot. Add onion & celery and cook them over medium heat, until they are tender, stirring occasionally, about 5 minutes.
Stir in garlic & curry powder and cook 2 minutes, stirring frequently.
Add lentils, water, bay leaf, salt, carrot, and potatoes and bring to a boil. Reduce heat, cover, and simmer for 30 minutes, or until lentils are tender. Stir in tomatoes and continue simmering for 5 minutes. Remove bay leaf.
As you serve, stir in 1 TBSP of yogurt or sour cream into each bowl of soup.
The Pea & Lentil Cookbook
I used 2 cups of grape tomatoes plus 1 cup of water and added them when I added the lentils and other ingredients before cooking for the 30 minutes. I used my mix ‘n chop to break up the tomatoes as they cooked.