- 1 14.5 oz can diced tomatoes
- 1 cup dried lentils
- 1 quart vegetable broth or water
- 1 large onion, diced
- 3 peeled carrots, sliced
- 2 stalks celery, sliced
- 2 tbsp grapeseed oil
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried parsley
- 4+ tbsp curry powder**
- 1/2 tsp dried chili powder, optional
- 1/2 tsp salt
- pepper to taste

** – I use more. I like the curry flavor, and that’s kind of the point of curried lentil soup. Don’t be afraid to really load the curry powder on!