This hearty vegetarian soup has just a touch of spice certain to warm you up
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell
| 1 tbsp olive oil | 1-2 tsp curry powder | |
| 2 onions, finely chopped | 5 1/2 cups vegetable stock | |
| 2 celery stalks, finely chopped | 3/4 cup red lentils | |
| 2 carrots, finely chopped | 1/2 cup tomato or multi-vegetable juice | |
| 2 garlic cloves, crushed | Salt and freshly ground black pepper |
Heat the oil in a large saucepan set over medium heat. Add the onions, celery, and carrots. Cook, stirring frequently, for about 5 minutes, or until the onions are translucent.
Add the garlic and curry powder and cook, stirring, for 1 minute more. Add the stock, lentils, and tomato juice.
Bring to a boil. Reduce the heat to medium-low and cover. Simmer for 25 minutes, or until the lentils are tender. Season to taste with salt and pepper and serve hot.