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Curried Lentil Soup

1 cup lentils
water to cover lentils
2 cloves garlic, minced
2 stalks celery, sliced
½ cup chopped onion
1 Tbsp. butter
1 cup sliced or diced carrot
1½ to 2 cups coarsely chopped potato
6 cups water or vegetable broth
1 cup tomato juice
1 tsp. salt
1 tsp. The Spice Hunter French Thyme or 100% Organic Thyme
1 Tbsp. The Spice Hunter Curry Seasoning or 100% Organic Curry Seasoning
1½ cups frozen corn

Place lentils in a bowl and cover with water. In a large pot, sauté garlic, celery, and onion in butter until tender. Stir in carrot and potatoes. Drain water from lentils and add lentils to vegetables. Add 6 cups water or broth, tomato juice, salt, thyme, and curry seasoning. Bring to a boil. Reduce heat, cover, and simmer until lentils and potatoes are tender (about 30 minutes). Add corn and cook 10 to 20 minutes more.