AFFILIATE_ID -1 CATEGORY Soups and Stews DIRECTIONS 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. INGREDIENTS DESCRIPTION onion DIRECTION chooped coarsely MEASUREMENT medium QUANTITY 1 DESCRIPTION carrots DIRECTION chopped MEASUREMENT pound QUANTITY 1 DESCRIPTION leeks DIRECTION sliced in half lengthwise, cleaned, then chopped MEASUREMENT large QUANTITY 2 DESCRIPTION green lentils DIRECTION picked-over MEASUREMENT cup QUANTITY 1 DESCRIPTION garlic DIRECTION MEASUREMENT cloves QUANTITY 5 DESCRIPTION fresh ginger DIRECTION grated MEASUREMENT tablespoon QUANTITY 1 DESCRIPTION curry powder, medium-spicy DIRECTION MEASUREMENT tablespoon QUANTITY 2 DESCRIPTION salt DIRECTION optional MEASUREMENT dash QUANTITY 1 DESCRIPTION oil DIRECTION MEASUREMENT tablespoon QUANTITY 1 DESCRIPTION water or vegetable stock DIRECTION MEASUREMENT cups QUANTITY 6 KEYWORDS Curry Carrot Leek Lentil Soup autumn fall NAME Curried Carrot, Leek & Lentil Soup NOTE NUTRITION PREP_TIMES AMOUNT 20 TIME_TYPE_ID 1 TIME_UNIT_ID 2 AMOUNT 20 TIME_TYPE_ID 20 TIME_UNIT_ID 2 SERVINGS 6 SOURCE The Jill Murray Test Kitchen TYPE 102