Curried Lentil Soup

Tried out a new soup today..not sure it hit the mark, even for me and I love lentils!  I think the curry spice was a bit overpowering.  Let me know if you try it, and if so, what you think.

Ingredients: 

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 8-ounce russet potato, peeled, chopped
• 1 large carrot, peeled, chopped
• 2 tablespoons curry powder
• 1/4 teaspoon cayenne pepper
• 3 14 1/2-ounce cans low-salt chicken broth
• 1 28-ounce can diced tomatoes in juice
• 2 cups lentils (about 12 ounces), rinsed, drained

Directions:

Heat oil in heavy large pot over medium-high heat. Add onion, potato and carrot and sauté. until vegetables begin to soften, about 5 minutes. Mix in curry powder and cayenne and stir until fragrant, about 30 seconds. Add broth, tomatoes with juices and lentils and bring to boil. Cover pot, reduce heat to medium-low and simmer until lentils are very tender, about 45 minutes. Season soup to taste with salt and pepper.

SoupMom