«leftbraned

This recipe came from my creative mother-in-law, who has a a knack for creating quick and satisfying meals. The carrots provide a nice sweetness that balances the lentils well. Try mixing in some spinach, swiss chard or some home-made croutons for a nice addition.

Ingredients

• 2 cups lentils
• 1 head of garlic, minced
• 1 pound carrots, grated
• 8 cups water (approximate)
• 1 tsp. curry
• salt to taste

Preparation

1. Bring water to a boil in a large stock pot and add lentils and garlic.
2. Bring to a boil again and then reduce heat to medium; simmer for about 15 minutes, covered.
3. Add grated carrots and curry. (Optional: add some cubed butternut squash.)
4. Simmer covered until lentils are soft (another 20 – 30 minutes). (Add more water to thin the soup if it’s too thick.)

Serves 8.