---- — Margaret Monsour of Traverse City sent along today's recipe.
"Winter months are coming and this soup is a favorite to share with friends on a cold afternoon," she writes. "This soup is a favorite we enjoy sharing with family members traveling to be together on Thanksgiving.
"It keeps in the fridge for a week and feeds a crowd. It makes a big pot of great soup for that Wednesday night before the big meal."
2 large onions, chopped (about 4 c.)
¼ c. olive oil
4 garlic cloves, minced
6 ribs of celery, chopped (about 2 ½ c.)
3 carrots, chopped coarse (about 1 ½ c.)
1 t. curry powder
1 t. ground cumin
1 t. salt
1 t. pepper
½ t. dried thyme, crumbled
5 c. water
5 c. chicken broth
2 bay leaves
2 t. dark brown sugar
2 T. ketchup
3 c. coarsely chopped canned plum tomatoes
2 c. lentils, picked over and rinsed
½ c. dry sherry (optional)
In a kettle, cook the onions in the oil over moderate heat, stirring occasionally until they are softened,
Add the garlic, celery and carrots and cook vegetables, stirring occasionally for 10 to 15 minutes or until they are softened.
Add the curry powder, cumin, salt, pepper, thyme, water, broth, bay leaves, brown sugar, ketchup, tomatoes, lentils and sherry, if using, and simmer for 2 hours or until the lentils are tender. Discard the bay leaves. Makes about 10 cups, serving 8.
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