1 clove garlic
1 inch piece fresh ginger
1/2 small bulb fennel, cored and cut into chunks or 1 celery stalk
1 small carrot, peeled and cut into chunks
1 small parsnip, peeled and chunked
1 large shallot, cut in half
3 Tbs. butter or olive oil
2 tsp. curry powder
1 cup brown lentils, picked over and rinsed.
1 qt. homemade or low salt chicken broth
1 tsp kosher salt
1/4 tsp black pepper, freshly ground
This is a great tasting soup that is both easy to make and healthy. It even tastes better on day 2 since the curry flavor develops more.
Put garlic, ginger, fennel(or celery), carrot, parsnip and shallot in a food processor and pulse into minced. Put about 2 Tbs. of butter or olive oil in soup pot and heat for a minute or two. Add the minced vegetables and cook until softened for about 5 minutes. Add the curry powder and cook for about a minute more. Stir frequently and add more oil if necessary. Add the lentils and the broth. Bring to a boil and then simmer(turn down heat) with lid on for about 45 minutes. Add salt and pepper and cilantro(small handful) if desired. Pulse about half of the soup in the food processor and then add it back to the pot.
Serve with bread and a salad. Great weeknight meal. Here are more good indian recipes.