Curried Lentil Soup

There's nothing like warming up on a cold winter day with a big, tasty bowl of soup. Since soup season is here again, I thought I would share one of my favorite warm and cozy recipes. This recipe can easily be doubled and portions frozen for future enjoyment!

Curried Lentil Soup (adapted from Bon Appétit magazine)

Yield: 6-8 servings

Ingredients

• 3 tablespoons extra virgin olive oil

• 1 large onion, chopped

• 1 purple sweet potato, peeled, diced

• 1 large carrot, peeled, chopped

• 3 large garlic cloves, chopped

• 2 tablespoons (or more) curry powder

• 1 teaspoon turmeric

• 1 teaspoon cumin

• 1 teaspoon red pepper flakes

• 3 medium tomatoes, diced

• 2 cups French green lentils, rinsed, drained*

• 48 oz low-sodium chicken broth

  optional: sour cream
  

  *Ingredient info: French green lentils are small, dark green, and speckled with black; they can be found at some supermarkets and at specialty foods stores.

  Heat olive oil in a heavy large pot over medium heat. Add onion, garlic, carrot and sweet potato; sprinkle with salt and pepper. Cook until vegetables begin to soften, stirring occasionally, about 5 minutes. Mix in curry powder, turmeric, cumin and red pepper flakes; stir until fragrant, about 1 minute. Add lentils and chicken broth. Increase heat and bring to a boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes. 
  

  Divide into portions and add a spoonful of sour cream if desired. Enjoy!