THE MEDLEY OF AUTUMN VEGETABLES, COMBINED TO MAKE A WONDERFUL SOUP ENJOY DAN:

APPLES WITH LENTILS AND SWEET POTATOES FOR FOOD BANK HARVEST by CHEF DAN:

Serves 40

INGREDIENTS:

20 apples, peeled, cored and chopped

4 cups lentils

20 carrots, peeled and chopped

13 sweet potatoes, peeled and chopped

6 onions, chopped

25 cups chicken broth

1/4- cup butter

4 cups apple sauce

1-1/2 cups lemon juice

1 gallon coconut milk

1 tablespoon fresh ginger, minced

1 tablespoon ground cumin

2 tablespoons chili powder

1 tablespoon paprika

4 cups yogurt

DIRECTIONS:

1.  Melt the butter in a stock pot over medium-high heat.

2.  Place the chopped sweet potatoes, carrots, apples, and onion in the pot.

3.  Stir and cook the apples and vegetables until translucent about 7-8 minutes.

4.  Stir in the lentils, ginger, cumin, chili powder, paprika, and broth into the apples and vegetables.

5.  Bring soup to a boil over high-heat; reduce heat to medium-low, cover, and simmer until lentil and vegetables are soft. About 30-40 minutes.

6.  Using an immersion blender, puree until smooth.

7.  Add coconut milk, lemon juice, apple sauce and bring back to a simmer over medium-heat for about 20 minutes.

8.  Serve with yogurt for garnish.

      ENJOY DAN:                      SAVOUR!