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Curried lentil/Veggie Soup

3 tbsp garlic – minced
2 medium onions diced
10 ribs celery diced
3 – 4 tbsp olive oil

3 tbsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric

3 cups red lentils – washed and sorted
12 cups chicken broth, veggie broth or water

2 medium potatoes - diced
3 large carrots – diced
1 medium butternut squash peeled, seeded and diced
2” piece fresh ginger – peeled & minced
2 large sweet apples – peeled – cored – diced
35 oz can chop tomatoes
1 Serrano Chile – seeded and chopped (optional – wear gloves!)

1 lime juiced
Salt/pepper to taste

 

Sauté garlic, onions, celery in olive oil until softened – about 5 min. stir in spices and add the lentils and broth. Bring it all to a boil, turn down and let simmer for 15 minutes partially covered. Add potatoes, carrots, ginger, apples, tomatoes & Chile pepper and simmer for another 20 minutes until veggies are tender. Add your salt & pepper to taste.