Curried Lentil Soup with Potatoes (Mark Bittman)

2 tblsp oil (recipe calls for grape or peanut, or use olive oil)
1 medium onion, roughtly chopped
1 tblsp minced garlic
1 tblsp minced peeled fresh garlic
salt & freshly round pepper
3 tblsp curry powder
2 medium tomatoes, peeled, chopped (or from box/can)
1 cup dried lentils (wash and picked over)
1 quart vegetable stock or water (I used water & beef bullion)
1 can light coconut milk (or another 1 1/2 cup of water)
2 medium or one large sweet potato, peeled & cut into chunks
1 small zucchini, roughly chopped (or 1 cup chopped green beans or carrots or spinach...)
1/2 cup chopped fresh cilantro or mint leaves

Makes 4 servings\

Heat oil in deep skillet or medium saucepan over medium high heat. When hot, add onion and cook unitl soft / translucent, about 3 minutes.
Add garlic & ginger and cook for another minute.
Sprinkle with salt and pepper and stir in curry powder - stir frequently until darkened and fragrant, about 1 or 2 minutes

Stir in tomatoes and lentils (that have been rinsed and drained)
Add stock and coconut milk (or water).
Bring to a boil, partially cover and turn down heat to simmer.
Stir occasionally until lentils are just becoming tender; stir in potatoes and more stock if needed. Cook another 10 minutes, then add the remaining vegetables. Cover and cook antoher 5 - 10 minutes.

Stir in cilantro or mint, adjust seasoning & serve

Note: if you want to add chicken, first salt & pepper 4 chicken thighs, brown in the oil and remove. Continue with recipe, and then add the browned chicken at the same time as the potatos*

Number of Servings: 4

Recipe submitted by SparkPeople user HANNABEE1.