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Dec 3 2007

Curried Lentil Soup

Recipe By     :
Serving Size  : 5    Preparation Time :0:00
Categories    : Soups/Stews

Amount Measure       Ingredient — Preparation Method
———— —————— ————————————————
   2      tablespoons   extra virgin olive oil
   4      medium        carrots — diced
   2      large         celery stalks — diced
   1      large         onion — chopped
   1      medium        granny Smith apple —
          ed/diced
   1      tablespoon    ginger root — grated & peeled
   1      large         garlic clove — crushed
   2      teaspoons     curry powder
     1/4 teaspoon      ground cumin
     1/4 teaspoon      ground coriander
   3 3/4 cups          vegetable broth
16      ounces        lentils, raw
     1/4 cup           chopped parsley — or cilantro
     1/2 teaspoon      salt — optional

In a 5-quart Dutch oven or saucepot, heat olive oil over medium-high heat.
Add carrots, celery, onion and apple; cook, stirring occasionally, 10-15 minutes
until lightly browned. Add ginger, garlic, curry, cumin and coriander; cook, stirring 1 minute.
Add vegetable broth, lentils and 5 cups water; heat to boiling over high heat.
Reduce heat to low; cover and simmer 45-55 minutes until lentils are tender,
stirring occasionally. Stir in parsley and salt. Makes about 10 cups or 5 main-dish servings.
http://www.cdkitchen.com/recipes/recs/235/Curried_Lentil_Soup56093.shtml
Related Categories:
—Lentil Soup Recipes
—Crock Pot Recipe

Ingredients:
4 cups hot water
1 can crushed tomatoes — (28 oz)
3 medium potatoes — peeled and diced
3 medium carrots — thinly sliced
1 large onion — chopped
1 celery ribs — chopped
1 cup dry lentils
2 garlic cloves — minced
2 bay leaves
4 teaspoons curry powder
1 1/2 teaspoon salt — optional
Directions:

In a slow cooker, combine all ingredients; stir well. Cover and cook on low for 8 hours or until vegetables and lentils are tender. Discard the bay leaves before serving