Curried lentil soup with potatoes from Food Matters: A Guide to Conscious Eating with More Than 75 Recipes (page 204) by Mark Bittman

  • curry powder
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  • lentils
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  • EYB Comments

    Can substitute grapeseed oil for peanut oil, water for vegetable stock, stock or water for coconut milk, sweet potatoes for baking potatoes, mint for cilantro, and green beans or carrots for zucchini. See recipe for variations.

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Notes about this recipe

  • Eat Your Books

    Can substitute grapeseed oil for peanut oil, water for vegetable stock, stock or water for coconut milk, sweet potatoes for baking potatoes, mint for cilantro, and green beans or carrots for zucchini. See recipe for variations.

  • 5Pickles on September 03, 2010

    I haven't made this as it appears but I did make it when I needed to use up some butternut squash. I skilled the potatoes and zucchini and used Thai red curry paste instead of the curry powder and it was outstanding!

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