Curried Tomato Lentil Soup

This is from PCRM 21 Day Vegan Kickstart ... with some minor modifications. Guess I should have spiffed up my little crock pot before taking it's photo. Oh well. This turned out really tasty.

Curried Tomato Lentil Soup 

Serves 4

This recipe is based on an Ethiopian soup with a rich, deep curry flavor and complex textures. It’s easy to make in a big batch for the week ahead, but it’s so good, don’t expect it to last more than a couple of days.

1/2 yellow onion, diced
1 small carrot, diced
1 teaspoon freshly grated ginger
3 cloves garlic, minced
1 tablespoon curry powder (berbere is preferable)
1 teaspoon fenugreek seeds
4 cups vegetable broth
1/4 cup tomato paste
1/4 cup brown or green lentils
1 Yukon Gold potato, diced
1/2 cup brown rice

Add the onion, carrot, ginger, garlic, curry powder, and fenugreek, veggie broth and tomato paste, to slow cooker, stirring until the tomato paste is thoroughly combined with the broth. Simmer on low for 4 hours.. Add the lentils, stir and simmer on low for another 3-4 hours until the lentils soften.
Puree about half the soup and return to pot.