Lemon Curry Lentil Soup
- 16 ounces lentils
- 2 yellow squash
- 2 zucchini
- 1 lb mushroom
- 1 medium sweet onion
- 1 medium red onion
- 4 garlic cloves
- 5 carrots
- 1 (15 ounce) can corn
- 2 large sweet potatoes
- 2 teaspoons curry
- 3 lemons
- vegetable stock or chicken stock
- sea salt & freshly ground black pepper
- cut sweet potatoes into coins about 1/2" thick then quarter them, cut up carrots and throw into pot
- Chop the rest of the veggies, I did the squash like the taters.
- add liquid and half of both onions and garlic salt and pepper and squeeze one lemon into the pot.
- boil until tender (about an hour).
- add all other ingredients and squeeze the juice from the other two lemons.
- cover but tilt lid so steam can escape some.
- 20 minutes and soup's on!
lentils, yellow squash, zucchini, mushroom, sweet onion, red onion, garlic, carrots, corn, sweet potatoes, curry, lemons, vegetable stock, salt
Taken from www.food.com/recipe/lemon-curry-lentil-soup-308379 (may not work)