Name: Curried Lentil
Prep time: 30 min
Cook time: 50 min
Yield: 96 16oz
Ingredients: 1 cup curry (ground); 1 cup water; 1 cup oil (vegetable); 15 ea onions (diced); 8 cup carrots (diced); 3 ea cabbage (green, diced); 1 cup garlic (peeled, minced); 212 oz tomatoes (canned, crushed); 102 oz tomatoes (canned, diced); 1 gal apple juice; 1 gal lentils; 4 gal stock (vegetable); 1/2 cup salt; 2 tbsp pepper (black, ground)

Another Vegan soup with exceptional flavor, due to the unusual combination of toasted curry, garlic and apple juice!

Curried Lentil

CourseSoup

Servings	Prep Time
96 16oz	30 minutes

Cook Time

50 minutes

Servings	Prep Time
96 16oz	30 minutes

Cook Time

50 minutes

Curried Lentil

CourseSoup

Servings	Prep Time
96 16oz	30 minutes

Cook Time

50 minutes

Servings	Prep Time
96 16oz	30 minutes

Cook Time

50 minutes

Ingredients

Curry Paste

1 cup curry ground
1 cup water

Vegetables

1 cup oil vegetable
15 ea onions diced
8 cup carrots diced
3 ea cabbage green, diced
1 cup garlic peeled, minced
212 oz tomatoes canned, crushed
102 oz tomatoes canned, diced
1 gal apple juice
1 gal lentils
4 gal stock vegetable
1/2 cup salt
2 tbsp pepper black, ground

Servings: 16oz

Units:

Instructions

Curry Paste

In a pan toast the curry until fragrant. Let cool. Add water and stir to form paste.

Vegetables

In a soup pot heat oil and sweat onions, carrots with garlic until 1/2 tender (~30 minutes). Add cabbage, sweat until tender (20-30 minutes). Add tomatoes, apple juice, lentils and curry paste. Continue to sweat for 20 minutes. Add veggie stock, bring to boil and simmer until lentils are tender. Season to taste with salt and black pepper. Garnish with parsley.

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