ETHIOPIAN LENTIL CURRY FOR THE SOUP KITCHEN ENJOY DAN:

ETHIOPIAN LENTIL CURRY FOR THE SOUP KITCHEN by CHEF DAN:

Serves 20-30

INGREDIENTS:

1/4-cup vegetables oil

3 onions, diced

7 garlic cloves, chopped

3 cups broccoli florets

8 stalks of celery

3 baking potatoes

15 cup vegetables broth

4 cups toasted barley

5 cups green lentils

2 tablespoon curry powder

2 tablespoons Berbere seasoning

1 quart yogurt

DIRECTIONS:

1.   Heat the oil in a stock-pot over medium-heat.

2.   Add the onions, garlic and broccoli, and celery, cook for 5 minutes.

3.   Peel the potatoes and heat in the microwave for 5-8 minutes.

4.   Transfer the potatoes and vegetables to a food processor and blend until smooth.

5.   Return to pot add broth and bring to a boil.

6.   Add barley, lentils and curry powers.

7.   Simmer over low-heat, cover and simmer for 1 hour.

8.   Stir in yogurt.

ENJOY DAN:                               BON-APPETITE!!