Ingredients
- 2 tablespoons butter
- 1 cup chopped onion
- 2 medium-size tart apples, peeled, cored and chopped
- 2 cloves garlic, minced
- 2 tablespoons curry powder
- 2 cups lentils
- 8 cups chicken stock, preferably homemade
- 1 ½ cups heavy cream
- Salt and freshly ground black pepper
- Juice of 1/2 lemon
- ¼ cup sliced almonds, lightly toasted
- Nutritional Information
Nutritional analysis per serving (10 servings)
390 calories; 19 grams fat; 10 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 16 grams protein; 60 milligrams cholesterol; 396 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Preparation
- Melt butter in a large heavy saucepan, add onion and saute until golden. Add apples and continue to saute over medium heat until tender. Stir in garlic and saute a few minutes longer.
- Add curry powder and continue cooking the mixture until the ingredients are well coated with the curry.
- Stir in the lentils, add the chicken stock, bring to a simmer and cook partly covered until the lentils are very tender, about 45 minutes.
- Puree the mixture in a food processor or a blender.
- Return the soup to the saucepan and add the cream. Bring to a simmer, season to taste with salt and pepper and add lemon juice. Serve sprinkled with toasted almonds.
Dining and Cooking