SOUP KITCHEN LENTIL SOUP ENJOY DAN:

          COCONUT MILK CURRIED LENTIL SOUP by CHEF DAN:

Serves 18-20

INGREDIENTS:

6 cups lentils

22 cups vegetables broth

3 tablespoons olive oil

3 onions, diced

6 carrots, diced

3 potatoes, pee\led and diced

4 celery stalks, diced

4 garlic cloves, minced

1/4-cup curry powder

3 cans coconut milk

DIRECTIONS:

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

2.   Add onions, carrots, potatoes, and celery and sauté for 5 minutes.

3.   Toss in the garlic, curry powder and cook 1 minute.

4.   Add lentils, broth, and coconut milk.

5.   Bring to a soil and simmer for 45 minutes.

6.   With an immersion blender, puree until smooth.

ENJOY DAN:                      BLESSING ALWAYS!!