Curried Carrot and Squash Lentil Soup.

Ingredients

• 12 cups Water
• 2 cups Dried Mansoor Dal -split red lentils (Other lentils may be used)
• 3 cups Chopped Carrots
• 1 Butternut squash peeled and chopped
• 1 large Chopped Onion
• 1 tablespoon Condensed Chicken Stock
• 2 tablespoons Curry Powder
• 2 tablespoons Garlic Powder
• 1 tablespoon Pepper

Directions

This Soup is the Ultimate Fall Comfort Food. My Husband request this soup EVERY weekend in the chilly months of fall and winter- You’ll quickly understand why!

This Soup can be made Vegan by using Better Than Bouillons Faux condensed Chicken Stock.   For the Meat Lovers Organic Chicken thigh cutlets are a fantastic addition. The Mansoor Dal Lentils  can be found at Wegmans  or at ANY local Indian Grocery Store. These Lentils are small, a pinkish/red Color and they cook FAST.

1. Combine in a Large Soup Pot the water, condensed chicken Stock, Curry Powder, Garlic Powder,Pepper, Rinsed Lentils, Chopped Squash, Chopped Onion  and Carrots. Start By adding at least 1 Tsp of Salt.
2. Cover and Let it work its magic at a gentle boil for 1 Hour. Stirring more towards the end of this cooking time as the lentils tend to collect at the bottom of the pot and may stick.
3. Do a taste test throughout the cooking process- if the flavor is bland add additional salt. If you Love the curry Flavor add more powder.
4. This Soup is Fantastic pureed or chunky. If you would like it pureed use a hand mixer or transfer to your blender. Feel free to adjust the thickness of the soup to your liking by adding more or less water.

To add a little bit more fall zest- I like sprinkling Roasted Pumkin Seeds on top.  You will notice this soup will taste even better the second day as leftovers! Enjoy