Curry Lentil Soup (Sara Seltmann)

1 C Dry Lentils, rinsed and drained

1 can (28 fl oz) Diced Tomatoes

2 Potatoes, diced

2 Carrots, sliced

4 T Oil

2 Onions, chopped

1 T Garlic, minced

1 Bay leaf

2 T Curry Powder

1 t Salt

1 t Black Pepper

1 t Cumin

1 t Corriander

4 cups Broth or 4 cups Water + 4 T of Beefish

Sautee Onion, Garlic and seasonings in the oil. Then add other ingredients. Slow cook for 8-10 hours. Remove Bay leaves before serving.