Curried Lentil Soup

1. 1

   1. Saute leek, onion and carrots in butter and olive oil in a heavy-bottomed stock pot over medium heat.

2. 2

   2. When the onion is translucent, add garlic, ginger, cumin, turmeric, coriander and red pepper flakes and saute for one minute.

3. 3

   3. Add water and lentils, bring mixture to a boil, reduce heat, cover pot and simmer until lentil are tender.

4. 4

   4. Add zucchini, soup base and simmer for five minutes. Add lime juice add salt and pepper to taste.

5. 5

   Note: One vegetable bouillon cube can be substituted for the soup base or vegetable stock can replace the water and the soup base.

* Per serving · 4 servings · Values may vary.