Curried Lentil Soup

• 1 whole Leek, Sliced
• 1 whole Onion, Sliced
• 3 whole Carrots, Sliced
• 1 Tablespoon Unsalted Butter
• 1 Tablespoon Olive Oil
• 2 cloves Garlic, Crushed
• 1 teaspoon Ginger Root, Grated
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Turmeric
• 1/2 teaspoons Ground Coriander
• 1 pinch Crushed Red Pepper Flakes
• 5 cups Water
• 2 cups Red Lentils, Rinsed
• 1 whole Zucchini, Diced
• 2 teaspoons Vegetarian Soup Base
• 1 Tablespoon Lime Juice
• Salt And Pepper

1. 1. Saute leek, onion and carrots in butter and olive oil in a heavy-bottomed stock pot over medium heat.
2. 2. When the onion is translucent, add garlic, ginger, cumin, turmeric, coriander and red pepper flakes and saute for one minute.
3. 3. Add water and lentils, bring mixture to a boil, reduce heat, cover pot and simmer until lentil are tender.
4. 4. Add zucchini, soup base and simmer for five minutes. Add lime juice add salt and pepper to taste.
5. Note: One vegetable bouillon cube can be substituted for the soup base or vegetable stock can replace the water and the soup base.

onion, carrots, butter, olive oil, garlic, ginger root, ground cumin, ground turmeric, ground coriander, red pepper, water, red lentils, zucchini, vegetarian soup base, lime juice, salt

Taken from tastykitchen.com/recipes/soups/curried-lentil-soup/ (may not work)