Unicorn village's lentil chowder
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | cup | Carrot, diced |
| 1 | cup | Onion, diced |
| ½ | cup | Celery, diced |
| 1 | teaspoon | Curry powder |
| 1 | tablespoon | Minced garlic |
| 1 | tablespoon | Minced fresh ginger |
| 3 | Bay leaves | |
| 2 | cups | Crushed tomatoes in juice |
| 1 | quart | Vegetable stock or water |
| 2 | cups | Lentils |
| Salt and pepper | ||
| Garlic croutons for garnish | ||
Directions
Saute the carrot, onion, celery and spices in the olive oil for 3 to 5 minutes in a Dutch oven or soup pot over medium-high heat. Add the crushed tomatoes, stock or water, and lentils and bring to a boil. Reduce heat to a simmer and cook about 1 hour, or until lentils ar softened and soup is thick. Season to taste with salt and pepper and serve with garlic croutons.
Makes 2 quarts.
Posted to MC-Recipe Digest V1 #362 Recipe by: Unicorn Village, Adventura, Florida From: Sherry Zeiss <zeiss@...>
Date: Wed, 1 Jan 1997 13:20:07 -0600