Lentil Chowder

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Lentil Chowder

 

2 tablespoons olive oil

1 cup diced carrot

1 cup diced onion

1/2 cup diced celery

1 teaspoon curry powder

1 tablespoon minced garlic

1 tablespoon minced fresh ginger

3 bay leaves

2 cups crushed tomatoes in juice

1 quart vegetable stock or water

2 cups lentils

salt and ground black pepper to taste

garlic croutons for garnish

 

Saute the carrot, onion, celery and spices in the olive oil for 3 to 5 minutes

in a Dutch oven or soup pot over medium-high heat.

Add the crushed tomatoes, stock or water, and lentils and bring to a boil.

Reduce heat to a simmer and cook about 1 hour, or until lentils are softened and

soup is thick.

Season to taste with salt and pepper and serve with garlic croutons.

Makes 2 quarts.