des carrottes!

CURRIED RED LENTILS AND CARROTS


1/2 c. dried red lentils
1 1/2 c. water, divided
3 carrots, cleaned & cut up
1/2 c. chopped onion
1/4 c. raisins
2 tbsp. butter
Salt or chicken bouillon cubes
1 tsp. curry powder (hot madras)
1/4 tsp. cayenne pepper (opt.)
Rice
Non-fat plain yogurt

Combine lentils and 1/2 cup water in 2 quart microwave safe casserole, cover and cook on high 5 minutes. Add carrots and 1/2 cup water. Cover and cook 5 minutes. Add 1/2 cup water and remaining ingredients except rice and yogurt. NOTE: Red lentils available at health food stores. Also cauliflower may also be added with carrots.

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Carrot Soup

1/4 cup (1/2 stick) butter
1 1/2 cups chopped onion
1 tablespoon finely chopped peeled fresh ginger
1 1/2 teaspoons minced garlic
1 1/4 pounds medium carrots, peeled, chopped (about 3 cups)
2 tomatoes, seeded, chopped (about 1 1/3 cups)
1 1/2 teaspoons grated lemon peel
3 cups (or more) chicken stock or canned low-salt broth

2 tablespoons fresh lemon juice

4 tablespoons sour cream
1 small carrot, peeled, grated
Preparation
Melt butter in heavy large pot over medium-high heat. Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots, tomatoes and lemon peel; saut 1 minute. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.

Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with sour cream and grated carrot.

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Carrot Ginger Soup

* 1 diced medium red onion
* 1-2 Tbsp olive oil
* 4 Tbsp of minced fresh ginger
* 2-3 cloves finely minced garlic
* 1½ c. chopped carrots
* 3 c. vegetable broth
* ¼ c. orange juice
* salt and pepper to taste
* ¼-½ c cream or milk (optional)

Heat olive oil over medium heat in the bottom of stockpot. Add onions and cook until soft, but do not brown. Add ginger and garlic and cook until soft and fragrant, about 2-3 minutes.

Add carrots, broth, and orange juice. Bring to a boil, then reduce heat and simmer until carrots are exceedingly tender, about 20-30 minutes. In batches, puree soup in blender (or do it in the pot if you have an immersion blender).

Thin with additional broth as needed. Season to taste with salt and pepper.