1 onion, chopped
3 cloves garlic, minced
1 tablespoon minced fresh gingerroot
6 cups bouillon
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon tumeric
pinch of cayenne, to taste
1 cup orange lentils
4 carrots, sliced
4 parsnips, sliced (or substitute 4 more carrots)
1 medium sweet potato, peeled and diced
juice of one lemon
Yogurt for garnish (optional)
Bring the onion, garlic, gingerroot and 1/2 cup of the bouillon to a boil in a large pot. Reduce the heat and cook 5 minutes. Add the rest of the bouillon and the remaining ingredients except the lemon juice and return to boiling. Reduce the heat and simmer, uncovered, 20-30 minutes, or until the vegetables are soft and the lentils are tender but not mushy. Use a hand blender to thicken the soup a little, but do not puree smooth (you want some chunks and lentil bits.) Add the lemon juice, and serve with the garnishes of your choice.
6-8 servings
