1 cup dried lentils
1 1/4 quarts (5 cups) low-sodium chicken broth, homemade or store bought
1 onion, finely chopped
1 stalk of celery, finely chopped
1 carrot, peeled and finely chopped
1 garlic clove, minced
1 green bell pepper, cored, seeded, and finely chopped
1 small potato, peeled and roughly chopped
2 cups tomato sauce
1/2 teaspoon curry powder
1/2 teaspoon dried basil
1 teaspoon kosher salt
Freshly ground black pepper
Rinse the lentils well in a colander and pick over and discard any discolored lentils or debris.
In a large, heavy soup pot or Dutch oven, combine the lentils, broth, onion, celery, carrot, and garlic. Bring to a boil, then reduce the heat to low and simmer, covered, until the vegetables are just tender, about 30 minutes.
Add the bell pepper, potato, tomato sauce, curry powder, basil, salt, and black pepper to taste.
Continue to simmer until potato is cooked, about 15 minutes more.
Ladle into warm bowls or tall mugs and serve.
