TOM'S LENTIL PUREED SOUP ENJOY DAN:

                      TOM’S LENTIL PUREED SOUP by CHEF DAN:

Serves 4

INGREDIENTS:

2 Tablespoon olive oil

1 onion, chopped

2 carrots, chopped

1 thumb-size fresh ginger, smashed

2 bay leaves

2 branches of fresh rosemary

3 teaspoon EACH ground turmeric, and lemon juice

1/2-teaspoon EACH garam masala, paprika, and cayenne pepper

1 teaspoon EACH ground coriander, and kosher salt

2 cups red lentils, rinsed

1 (14.5 Oz) can diced tomatoes

2-3 cups arugula

2 tablespoon Mexican sour cream

DIRECTIONS:

1.   In a stock pot heat oil over medium-heat and when sizzling.

2.   Add onions and carrots and sauté for 5 minutes.

3.   Stir in garlic, ginger, bay leaves and rosemary springs, sauté for 2-3 minutes.

4.   Stir in turmeric and next 6 ingredients, sauté for 2-3 more minutes.

5.   Add the lentils and tomatoes, along with 6 cups water, stir to combine.

6.   Bring to a simmer over medium-high heat; then reduce to medium-low and let simmer for 1 hour.

7.   If it gets to thick you can add more water.

8.   Remove bay leaves and rosemary stems.

9.   With an immersion blender, puree soup until smooth.

10.                Stir in the arugula and let cook 15 minutes more.

11.                Top with Mexican sour cream.

ENJOY DAN:                         SHARING LIFE, LOVE, AND FOOD!!