City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Curried Lentil Soup
Jan/Feb 2008

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

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.

Soups And Stocks