RED LENTIL CURRY SOUP FOR THE SOUP KITCHEN ENJOY DAN:

            RED LENTIL CURRY SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Serves 20-30

INGREDIENTS:

7 cups red lentils

3 onions, diced

3 garlic cloves, crushed

1 thumb-size fresh ginger, grated

3 tablespoon vegetable oil

2 tablespoon red curry paste

1 tablespoon EACH turmeric, chili powder, sugar, and ground cumin

2 teaspoon EACH black mustard seeds, ground coriander, and sea salt

1 5 pound can diced tomatoes

DIRECTIONS:

1.   Wash the lentils in cold water until the water runs clear.

2.   Put lentils in a stock pot with water to cover.

3.   Bring to a boil, cover reduce heat to medium-low and simmer for 20-30 minutes.

4.   Drain.

5.   Heat oil in a skillet over medium-heat and when sizzling.

6.    Cook and stir onions for 20 minutes to caramelize.

7.   Mix curry paste and next 7 ingredients together in the stock pot.

8.   Increase heat medium-high stirring constantly to combine ingredients.

9.   Stir in the tomatoes and remove from the heat and stir in the lentils.

ENJOY DAN:                                                BON-APPETITE!!