1 Small Red Onion, diced
2 Green Bell Peppers, diced
4 cloves of Garlic, roughly chopped
3” piece of Ginger, minced
1 tbsp Salt-Free Curry Powder
10 oz Baby Bella Mushrooms, quartered
4 Small Carrots, cut into ¼” slices
1 ½ cup Dry Green Lentils
3 Small Gold Potatoes, diced
6 Cups Vegetable Broth
Salt and Black Pepper, to taste
First, add the Red Onion and Green Bell Peppers to a large non-stick pot with a splash of water or oil. Sear for about 5 minutes over high heat, until the Peppers and Onions start to brown and caramelize.
Deglaze the pot with ½ cup of Water and reduce heat to Medium. Add in the Garlic, Ginger, and Curry Powder and sauté for 2-3 minutes, until fragrant.
Next, add the Carrots, Mushrooms, Potatoes, Lentils, and Vegetable Broth to the Pot. Raise the heat to high and bring to a boil. Once boiling reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally.
Finish the soup with Salt and Black Pepper to taste, then serve warm. Leftovers will keep in the fridge for up to one week, or the soup can be frozen for up to 2 months.