Ingredients
- 1/4 c butter
- 1 large onion chopped
- 1 carrot chopped
- 1 red jalapeno chopped
- 2 small apples peeled and chopped
- 2 t ginger root minced
- 3 garlics chopped
- 1 can tomatoes
- 3 c stock
- 1/2 c red lentils uncooked
Spices
- 1 T curry powder
- 1 t cumin
- 1/2 t paprika
- 1/2 t cinnamon
- 1/2 t thyme
- 1/2 t turmeric
- 1/4 t cardamom
- 1/4 t pepper
Directions
Fry onion, carrot and jalapeño in butter until soft, 4 to 5 mins.
Add apple, ginger, tomatoes and garlic and cook for 3 minutes, then add remaining spices.
Add stock and lentils. Simmer uncovered 30 minutes.
Puree 75% then return to pot and stir in coconut milk.
Add salt and pepper as necessary.