Curried Lentil Soup with Potatoes

2 Tbsp peanut or other neutral oil
1 medium onion, diced
1 Tbsp garlic, minced
1 Tbsp ginger, minced
3 Tbsp curry powder
2 medium tomatoes or 4 canned tomatoes
1 cup dried lentils
1 quart vegetable stock
1 can coconut milk (or another 1.5 cups of stock)
2 medium russet potatoes, peeled & diced
1 small zucchini, roughly chopped
S & P

Cook onion in oil until soft and translucent, about 3 minutes. Add garlic and ginger and cook another minute. Sprinkle with S & P and add curry powder, cook until fragrant.

Stir in the tomatoes and lentil, add stock and coconut milk. Bring to a boil; partially cover and turn heat down to medium-low so the soup bubbles gently.

Cook, stirring occasionally, until the lentils are just tender, stir in the potatoes and more liquid if needed. Cover again and cook for about 10 minutes, then stir in remaining vegetables. Cover and cook until potatoes and vegetables are tender, another 5-10 minutes.

Recipe taken from Food Matters, by Mark Bittman.