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Sweet Lentil Soup with Asparagus Tips

SUBMITTED BY: NEHAIGHT

"This started out as a soup recipe but can be used as a vegetarian rice dish. A sweet accompaniment to a plate of Basmati rice and assorted Indian breads."

RECIPE RATING:

Read Reviews (4)

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PREP TIME	15 Min
COOK TIME	1 Hr 15 Min
READY IN	1 Hr 30 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

3 tablespoons olive oil
1 medium head garlic
1/4 teaspoon dried basil
1 red bell pepper
2 1/2 cups dry lentils
2 (32 fluid ounce) containers chicken broth
1 1/2 large carrot, shredded
1 large onion, grated
1 cup asparagus tips
1 cup sweet peas
1/4 cup white sugar
2 tablespoons orange marmalade
2 tablespoons curry powder
1 pinch saffron
1 teaspoon kosher salt
ground black pepper to taste

What to Drink?
	Sauvignon Blanc

DIRECTIONS

Preheat oven to 450 degrees F (230 degrees C).
Cut the top off of the head of garlic and place in a shallow dish in 1 inch of water. Drizzle with 2 tablespoons olive oil, sprinkle with basil, cover and place on a baking sheet. Halve and seed the bell pepper, drizzle with remaining 1 tablespoon olive oil and place on the baking sheet.
Bake garlic and pepper in preheated oven until pepper is browned and garlic is soft, 20 to 40 minutes. Remove from oven and, when cool enough to handle, remove skin from pepper and chop. Squeeze out garlic cloves and mash together in a bowl to form a paste.
While garlic and pepper are baking, combine lentils and chicken broth in a large pot over medium heat. Bring to a boil, then reduce heat and simmer 40 minutes, until lentils are just tender.
Stir garlic paste, bell pepper, carrots, onion, asparagus, peas into lentil mixture, adding more broth to thin if necessary. Season with sugar, marmalade, curry powder, saffron, salt and pepper. Simmer 30 minutes more, until vegetables are tender and flavors are well blended.

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REVIEWS

Reviewed on Jan. 28, 2004 by ANTIHOPE

Sooooper-nummy! I was thrilled to find a recipe with lentils and curry... I was tempted to... MORE

Reviewed on Jan. 10, 2005 by sher

I never thought I would like lentils but this is wonderful. It does get thick. You can thin it... MORE

Reviewed on Dec. 28, 2005 by RANDIYELLO

I'm not sure if I did something wrong, but this recipe was just not very good. Way too sweet. MORE

Reviewed on Nov. 16, 2008 by elle0330

This came out pretty well, I used prepared lentils which cut down the time spent cooking. I... MORE