Delicious...On the stove yet again as I type!
Notes..I add 1T curry, spicyness varies from curry to curry and so does taste
I also add a small onion..and don't add butter to the finished soup.
Fine Cooking
List of Ingredients
1 large clove Garlic
1 piece (1/2 inch) fresh ginger
1 small fennel bulb, cut into chunks
1 small carrot, cut into chunks
1 small parsnip,cut into chunks
1 large shallot, cut in half
3 TBL unsalted butter
2 tsp curry powdeer
1 cup brown lentils
4 cups chicken broth
1/4 tsp each salt and pepper
Recipe
Pulse garlic and ginger in food processor. Add remaining vegetables and pulse until coarsely chopped.
Melt 2 Tbl. butter in a 4 qt saucepan, add vegetables and sweat until softened. Add curry powder and cook for 30 seconds. Add lentils, broth, salt and pepper. Bring to a boil and simmer covered for 30 minutes.
At this point you can puree some of the soup, then add back to the pot, or leave it as is. Stir in remaining Tbl butter and adjust seasoning.
Notes..I add 1T curry, spicyness varies from curry to curry and so does taste
I also add a small onion..and don't add butter to the finished soup.
Fine Cooking
List of Ingredients
1 large clove Garlic
1 piece (1/2 inch) fresh ginger
1 small fennel bulb, cut into chunks
1 small carrot, cut into chunks
1 small parsnip,cut into chunks
1 large shallot, cut in half
3 TBL unsalted butter
2 tsp curry powdeer
1 cup brown lentils
4 cups chicken broth
1/4 tsp each salt and pepper
Recipe
Pulse garlic and ginger in food processor. Add remaining vegetables and pulse until coarsely chopped.
Melt 2 Tbl. butter in a 4 qt saucepan, add vegetables and sweat until softened. Add curry powder and cook for 30 seconds. Add lentils, broth, salt and pepper. Bring to a boil and simmer covered for 30 minutes.
At this point you can puree some of the soup, then add back to the pot, or leave it as is. Stir in remaining Tbl butter and adjust seasoning.