Moroccan Tomato Lentil Soup

• 1 cup Dried Lentils
• 3 Tablespoons Olive Oil
• 1 whole Medium Yellow Onion, Diced
• 2 whole Large Rosemary Sprigs
• 1 teaspoon Curry Powder
• 1 can (14 Oz. Can) Roasted Crushed Tomatoes, Chopped
• 7 cups Chicken Or Vegetable Stock
• 1 can (16 Oz. Can) Navy Beans
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper

1. Note: the amounts of curry powder, salt, and pepper should be changed to your taste; measurements are not exact.
2. In a small bowl, cover the dried lentils completely with water and soak for 2 hours. After 2 hours, drain and rinse the lentils, then set aside.
3. In a large pot, heat the olive oil then add in the diced onion. Cook for about 5 minutes until the onion is softened and starts to brown. Next, add in the rosemary and lentils and stir to coat. Sprinkle with curry powder (as much or little as you want).
4. Now add in the tomatoes and stock. Bring the soup to a boil and then cover and reduce to a simmer. Cook for 30 minutes then add in the navy beans. Bring back to a simmer and cook for another 30 minutes.
5. Before serving, salt and pepper to taste.

dried lentils, olive oil, yellow onion, rosemary, curry, tomatoes, chicken, beans, salt, pepper

Taken from tastykitchen.com/recipes/soups/moroccan-tomato-lentil-soup/ (may not work)