Curried Lentil Soup

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Rating: 4.6/5 (14 votes cast)

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Ingredients

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  • 1/4 cup butter
  • 2 tablespoons olive oil
  • 1 small fennel bulb, chopped
  • 1 carrot, chopped
  • 1 large shallot, chopped
  • 1 tablespoon chopped fresh ginger
  • 1 clove garlic, minced
  • 1 tablespoon curry powder
  • 1 cup brown lentils, sorted and rinsed
  • 1 quart chicken or vegetable broth
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper or to taste
  • Plain yogurt to serve

Directions

Heat butter and oil in a heavy soup pot until sizzling.
Add fennel, carrot, shallot, ginger and garlic. Sauté for 5 minutes or until vegetables are slightly tender.
Add curry powder, lentils, broth and salt and pepper.
Simmer until lentils are tender, 25-30 minutes.
Ladle into soup bowls and top with a dollop of yogurt.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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