{ Exported from MasterCook Mac }

Curried Carrot, Leek & Lentil Soup

Recipe By:	The Jill Murray Test Kitchen
Serving Size:	6
Preparation Time:	

Amount	Measure	Ingredient	Preparation Method
1	medium	onion	chooped coarsely
1	pound	carrots	chopped
2	large	leeks	sliced in half lengthwise, cleaned, then chopped
1	cup	green lentils	picked-over
5	cloves	garlic
1	tablespoon	fresh ginger	grated
2	tablespoon	curry powder, medium-spicy
1	dash	salt	optional
1	tablespoon	oil
6	cups	water or vegetable stock

Sautee the onion in a large soup pot over medium heat while washing the carrots.

Chop carrots into 1/4" to 1/2" rounds and add to onions. Stir. Let them sautee while washing the leeks.

Cut off the root and the thick leafy green part of the leek, leaving only the tender white part. Cut in half. Remove outer layer. Wash. Chop into 1/4" to 1/2" half rounds. Add to pot. Sautee while preparing garlic.

Peel and coarsely mince garlic. Add to pot. Sautee while preparing ginger.

Peel and grate ginger. Add to pot. Sautee until leeks are tender. (Carrots should still be slightly firm.)

Add curry powder. Stir until vegetables are evenly coated in curry.

Add lentils and 6 cups water or vegetable stock. Cover and bring to a boil. Then reduce heat to low and simmer until lentils are tender. 

Add salt. If you are using a vegetable broth that is already salted, this may not bee neccessary.
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