Curried Lentil Soup with Carrots and Ginger Print

Serves 4

  1. Warm the oil in a large pot; add the carrots, leeks, curry, ginger, salt and pepper and stir, over low heat, about 2 minutes.
  2. Add the broth and water and heat to boiling. Reduce heat and simmer, uncovered, until lentils are tender, 20 to 25 minutes.
  3. If the soup thickens upon standing, add small amounts of water until thinned to desired consistency.
  4. Just before serving add lemon juice to taste and stir in cilantro, if using.
  • 2 tbsp. olive oil
  • 3 cups (1/2-inch size pieces) carrot, finely chopped in food processor
  • 1 cup chopped leeks, white and green parts
  • 1-1/2 tsp. curry powder
  • 1 tsp. grated fresh ginger
  • 1 tsp. salt
  • Freshly ground pepper, to taste
  • 1 cup Chicken Scratch lentils, rinsed and sorted
  • 4 cups vegetable or chicken broth
  • 2 cups water plus more, as needed
  • 1 to 2 tbsp. fresh lemon juice, to taste
  • 2 tbsp. chopped fresh cilantro leaves and tender stems, optional