Name: Curried Lentil Soup
Prep time: 10 min
Cook time: 30 min
Yield: 4 Serving(s)
Cuisine: Latin
Ingredients: 4, cups ,water; 2, cubes ,chicken bullion; 2, medium ,potatoes; 1, 14 ounce can ,diced tomatoes; 1 1/2, Tbs ,tomato paste; 2, ,carrots; 1, large ,onion; 1, large ,leek; 1, cup ,dried lentils; 2, cloves ,garlic; 4, tsp ,ground cumin; , ,dried cumin, ground; , ,large pinch salt; 1/8, tsp ,pepper to taste

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Easy

Fairly cheap

Prep

10m

Cook

30m

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Category:	Breakfast & Brunch
Seasons

Ingredients

For 4 Serving(s)

Curried Lentil Soup

4 cups water
2 cubes chicken bullion
2 medium potatoes
1 14 ounce can diced tomatoes
1 1/2 Tbs tomato paste
2 carrots
1 large onion
1 large leek
1 cup dried lentils
2 cloves garlic
4 tsp ground cumin
dried cumin, ground
large pinch salt
1/8 tsp pepper to taste

Curried Lentil Soup Directions

Wash the leek and mince it finely.
Cut the leek into quarters lengthwise, seperating the leaves and removing all the dirt before mincing them finely.
Peel and finely mince the carrots.
Chop the onion.
Grate or mince the garlic.
Rinse the lentils
In a big pot, heat the oil.
Cook the carrots and the onions for about 5 minutes.
In the meantime, wash, peel and cube the potatoes.
After five minutes, add the leek and the garlic to the onion mix and cook for 3 more minutes.
Add curry powder, cumin, and tomato paste.
Cook for 1 minute longer.
Add the potatoes, lentils, diced tomatoes, water, chicken bullion, salt, pepper, and some thyme to taste.
While stirring, bring the soup to a boil.
Seimmer over a low heat for 45 minutes.
Cook until the lentils and poatatoes are done.
Add parsley and mix just before serving.