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Myrna’s Lentil Curry Soup

Myrna’s Lentil Curry Soup

Large onion small dice

1 red bell pepper small dice

3 sticks celery small dice

About a cup of carrot small dice

Some parsley chopped

3 Green onions thinly sliced

4 cloves garlic minced

5 cups very good chicken broth (if using canned use low sodium and reduce by 1/2 before measuring)

2 inches fresh ginger grated

1 tsp black pepper

1 tsp turmeric

1 tsp coriander

1 tsp dry ginger

1 Tablespoon cumin

1 tsp Madras curry

1/4 teaspoon ground cloves.

Put all of the ingredients in a heavy pot. Bring to a boil. Simmer for 30 minutes. Do not overcook the lentils.

Adjust salt and curry. Madras curry is spicy hot. So add a little at a time. Use sea salt.

Easy. Do not sauté the onion as this will tend to make the soup too sweet. Just put everything in a pot and cook for 30 minutes.

Serve with a dollop of your favorite yogurt.

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