Friday, January 09, 2004

I found this on a website and thought it sounded yummy!  I’ll probably make it soon. :9

Curried Lentil Soup

Makes 8 cups

2 tablespoons olive oil
1 cup finely chopped red onion
2 cloves garlic, minced
2 tablespoons curry powder
6 cups vegetable stock
1 � cups dried brown lentils
2 carrots, finely chopped
One 15-ounce can diced tomatoes with juice
� cup Merlot or other or other medium-bodied red wine
� cup minced fresh flat-leaf parsley
� teaspoon salt, or to taste
� teaspoon freshly ground pepper, or to taste

Heat the oil in a Dutch oven over medium heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and curry powder; stir constantly for 1 minute.

Add the vegetable stock, lentils, and carrots; bring to a boil over high heat. Reduce the heat to low; cover and simmer, stirring occasionally, until the lentils are tender, about 45 minutes.

Stir in the tomatoes with juice, wine, parsley, salt, and pepper. Taste and adjust the seasoning.