While my sister has been composing romantic stories,
I've been in the kitchen cooking up a storm.
One of her recipes actually...Curried Lentil Soup.
We are having a full-on autumn-feeling day.
There is a chill in the air,
and the wind is whistling,
so tonight we are having this delicious soup,
with handmade garlic and honey sausage
and freshly baked baguette.
Summer is not quite done with us, so we will still be able to sit in the garden
and enjoy a glass of hearty local burgundy.
I love this time of year.
Victoria's Curried Lentil Soup
4 large potatoes, coarsely chopped
2 medium onions, coarsely chopped
2 large carrots, coarsely chopped
2 large cloves garlic, crushed
2 tbsp olive oil
2c lentils, rinsed and soaked in boiling water for approximately 4 hrs.
8 c chicken stock
2-1/2tsp curry powder
pepper, salt
In a large pot, cook onion and garlic over medium heat in olive oil until translucent, about 5-7 mins.
Season with salt.
Add curry powder, mix well
Add carrots and potato, mix well.
Add lentils, chicken broth and pepper.
Bring to a boil and simmer gently for approximately 30 minutes until vegetables are tender.
Remove 6 cups and blend until smooth. Or blend with an immersion blender until about half done.
Return to soup and mix well.
Enjoy!
