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Quick Red Lentil-Potato Soup


Needing only fifteen minutes to prep, with only seven ingredients to assemble, Quick Red Lentil-Potato Curry Soup is an excellent candidate for a nutritious lunch or informal supper. As the red lentils cook, they break down to magically thicken the broth. Before you know it, you have a hearty delicious soup, ready to serve.

Makes 4 servings



32 ounces vegetable broth
2 cups peeled and diced red or white potatoes
1½ cups sliced carrots
1 cup red lentils, sorted and thoroughly rinsed (see notes)
8 ounces cremini or white button mushrooms, diced
½ cup water, plus more as needed
1/2 teaspoon curry powder (see note)
Sea salt, to taste (optional)



Put all of the ingredients in a medium-sized soup pot and bring to a boil over medium-high heat. Once boiling, decrease the heat to medium-low, cover and simmer 45 to 50 minutes, stirring occasionally, until the vegetables are tender and the lentils are soft. Taste and add sea salt, if desired. Serve piping hot.


Chef’s Note: To sort the lentils, spread them out in a single layer on a large baking sheet. Remove any stones, dirt, broken lentils, or other debris. The lentils are now ready to be rinsed and used in your recipe. You may also sort split peas or dried beans in this manner.

Chef's Note: If you do not have red lentils, you may use brown or green lentils instead. You may need to add another 10 minutes to the cook time. (It often takes longer for brown or green lentils to break down and soften.)

Chef’s Note: For a more pronounce curry flavor, use 1 rounded teaspoon curry powder.