Curried Lentil Soup

2008 Jan/Feb

Ingredients:

  • 2 T. olive oil
  • 4 carrots, diced
  • 2 celery stalks, diced
  • 1 onion, chopped
  • 1 apple, diced
  • 1 T. ginger root, peeled and minced or grated
  • 2 garlic cloves, crushed
  • 2 t. curry powder
  • 1/4 t. ground coriander
  • 10 c. vegetable or chicken broth
  • 1 lb green lentils
  • 1/4 c. chopped basil or cilantro
  • Salt and pepper to taste

Directions:

In a heavy-bottomed saucepot, heat oil over medium-high heat. Add carrots, celery, onion and apple; cook, stirring occasionally until lightly browned. Add ginger, garlic, curry and coriander; cook, stirring, approximately 1 minute. Add broth and lentils; bring to a boil. Reduce heat to low, cover, and simmer 45 to 55 minutes until lentils are tender, stirring occasionally. Stir in basil or cilantro, salt and pepper to taste. Serves 4 to 6.