Potage de lentilles et jambon a l'indienne

Yield: 1 Servings

Measure Ingredient
½ pounds Lean country smoked ham
3 mediums Carrots
½ pounds Green lentils
2 tablespoons Butter
1 cup Onions,finely chopped
1 tablespoon Garlic,minced
2 tablespoons Curry powder
5 cups Fresh chicken broth or good quality canned
2 cups Water
1 \N Bay leaf
3 \N Sprigs fresh thyme -OR-
1 teaspoon Dried thyme
\N \N Salt to taste
1 tablespoon Red wine vinegar
2 tablespoons Coriander,finely chopped

(Curried Lentil Soup with Ham)

1. Remove most of the fat from the ham,and cut into ½" cubes.

2. Trim and scrape carrots, and cut into ¼" cubes.

3. Pick over lentils, wash them, and drain in colander.

4. Heat 1Tbs. butter in a soup kettle or saucepan. Add the ham,carrots,onions,garlic and curry powder. Cook briefly over med. heat, stirring until the onions have wilted.

5. Add the lentils, 4 cups broth, water, bay leaf, thyme, and salt. Bring to a boil and simmer for 24 to 30 mins., stirring occasionally.

6. Remove 1 cup of the soup with more lentils than liquid and set aside.

Discard the bay leaf and thyme sprigs.

7. With a potato masher or wire whisk <i use an immersion blender - a.z.> stir the soup briskly to mash the lentils. Then return the soup to a boil and add the remaining cup of broth, along with the reserved lentil soup, the vinegar, and the remaining butter. <at this point I whisk vigorously to emulsify the butter and soup - a.z.> 8. Check for seasoning and serve sprinkled with coriander.

Posted to FOODWINE Digest 24 October 96 Date: Thu, 24 Oct 1996 13:31:53 -0400 From: "alexandra z." <madnorth@...>

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