Red lentil soup

Recipe

Ingredients:

2 large carrots

1 medium-size onion

2 celery stalks

16 oz red lentils

¾ cup heavy cream

2 cloves garlic

½ cup blanched almonds

1 tablespoon curry

2 bouillon cubes

1 bay leaf

Parsley

Salt

Instructions:

Wash and peel the vegetables. Chop carrots into 2-inch pieces, cut onion into evenly sized quarters and finely dice the celery stalks. Combine lentils, carrots, onions, garlic, almonds, curry, bay leaf and bouillon cubes in a pot with 7 cups of water. Salt to taste. Simmer until lentils are soft, about 40 to 60 minutes. Stir occasionally. Remove from heat, and discard bay leaf. Puree using a food processor or hand-held blender, then return to stove. Stir in heavy cream and heat thoroughly. Garnish with parsley.

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