Recipe of the Month

February 2007

CURRIED LENTIL SOUP 

• 1 medium onions, chopped (1/2 cup)
• 1 medium fresh jalapeno pepper, seeded and chopped*
• 3 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1-tablespoon olive oil
• 1 cup dry lentils, rinsed and drained
• 2 medium sweet potatoes, peeled and cut into ½” pieces
• 2 medium tomatoes, chopped or 1 15 oz. Can of diced tomatoes with juice
• 2 14 oz. Cans vegetable broth
• 1-cup water
• 1-tablespoon curry powder
• Dash of salt.

 In a 4-quart Dutch oven, cook onion, jalapeno, garlic and ginger in hot oil over medium heat until tender. Add lentils, sweet potatoes, tomatoes, broth, water, curry powder and salt. Bring to a boil then reduce heat.

Cover; simmer 25 to 30 minutes or until lentils are tender.

*Note: use caution when handling the hot chili peppers. Wear disposable gloves, and wash hands thoroughly after handling peppers while preparing.  Canned jalapenos might be used instead of fresh.    (Serves 4 to 6)