Curried Lentil Soup
Curry gives a different taste sensation to this chili-like soup. It’s delicious with a dollop of sour cream. My family welcomes it with open arms—and watering mouths. —Christina Till, South Haven, Michigan
Ingredients
- 4 cups water
- 1 can (28 ounces) crushed tomatoes
- 3 medium potatoes, peeled and diced
- 3 medium carrots, thinly sliced
- 1 cup dried lentils, rinsed
- 1 large onion, chopped
- 1 celery rib, chopped
- 4 teaspoons curry powder
- 2 bay leaves
- 2 garlic cloves, minced
- 1-1/4 teaspoons salt
