Creamed and Curried Lentil Soup

• 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 1/2 cups heavy cream
• Salt and freshly ground black pepper
• Juice of 1/2 lemon
• 1/4 cup sliced almonds, lightly toasted

1. Melt butter in a large heavy saucepan, add onion and saute until golden.
2. Add apples and continue to saute over medium heat until tender.
3. Stir in garlic and saute a few minutes longer.
4. Add curry powder and continue cooking the mixture until the ingredients are well coated with the curry.
5. 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.
6. Puree the mixture in a food processor or a blender.
7. Return the soup to the saucepan and add the cream.
8. Bring to a simmer, season to taste with salt and pepper and add lemon juice.
9. Serve sprinkled with toasted almonds.

butter, onion, apples, garlic, curry powder, lentils, chicken stock, heavy cream, salt, lemon, almonds

Taken from cooking.nytimes.com/recipes/408 (may not work)