#5 Curried Lentil Soup with Fried Onions

Leeks are a forgotten vegetable here in the States, but one of my newly-discovered favourite.  It has a very mild onion flavor, more like a strong chive.  Leeks are high in Vitamin A, Vitamin C, Vitamin K, Folate, Manganese, Dietary Fiber, Vitamin B6, Iron and Magnesium, Vitamin B6. 

Curried Lentil Soup with Fried Onions

2 tsp. olive oil or butter

1 large onion, chopped finely

1 large leek, sliced thinly

1-2 large carrots, grated 

1-2 garlic cloves, minced

1/2 t. chili powder paste

1/2 t. ginger paste or grated, peeled fresh gingerroot

1/2 t. garam masala or curry powder (with a little cinnamon and cloves)

1/4 t. ground cumin

1/8 ground tumeric

6 c. broth or water

1 c. generous lentils (preferrably soaking and sprouted)

salt and pepper

To garnish:

1 red onion, halved and thinly sliced into half rings

oil or butter for frying

1.Cook onion in butter or oil for 4-5 minutes, stirring frequently, until it just begins to brown.  Add the leek, carrot, and garlic and cook for 2 minutes, stirring occasionally.

2.  Stir in chilli paste, ginger, garam masala or curry powder, cumin and tumeric, Add the water and stir well.

3.Add lentils to pan.  Bring to a boil, reduce heat, cover and simmer gently until tender (about 1 hour).

4. Cool a little.  Blend half or all of soup.

5.Return to pan and simmer over low heat.  Season with salt and pepper.

6. Fry onions in oil/butter until deep brown.  Sprinkle a few on a bowl of hot soup.

Note:

-I did not do the fried onions.  It was delicious without them!  I liked this soup alot. I guess I love those warm Indian spices right now :D

-You can use garlic oil in addition to the oil and butter.