• Ingredients:
  • 4 oz unsalted butter
  • 4 medium onions
  • 4-6 cloves garlic, minced
  • 1 lb lentils, soaked overnight
  • 1 tbs curry powder
  • 2-3 dried hot chile peppers
  • 2 red sweet bell peppers, chopped
  • 2 tbs tomato pureé
  • 1 lb tomatoes, blanched seeded, chopped
  • 6 cups good chicken broth
  • 4-6 cloves
  • 2 tbs brown sugar
  • 4 oz seedless raisins
  • salt and black pepper to taste
  • sherry peppers sauce to taste
  • toasted almonds for garnish
  • Method:
  • In a pot large enough to hold all the ingredients, sauté the onion and garlic in the butter until softened. Drain the lentils and add to the pot. Add the curry powder and peppers (hot and sweet) and stir. Add the remaining ingredients, mix well, bring to a boil and simmer 1 ½ hours. Remove the peppers, pureé the soup to desired.