Ingredients

The following ingredients have 4 Servings
  • Olive oil
  • 1 large red onion, halved, divided, chop one half of the onion and thinly slice the other half
  • 1 large sweet potato, peeled, cubed into approximately 1/2-inch cubes
  • 2 celery ribs, chopped
  • 4 garlic cloves, chopped
  • 1 tsp mild yellow curry
  • 1 tsp seasoned salt
  • 1 tsp paprika
  • 1 bay leaf
  • 3 15-oz cans vegetable broth
  • 1 1/2 cup red lentils, rinsed
  • 1 1/4 cup heavy cream

Instruction

  • Prepare ingredients as indicated above.
  • In a non-stick pan or skillet, heat one tbsp of olive oil. Saute sliced onions on medium-high until fairly brown and crispy. Remove onions onto a paper towel to drain.
  • In a large pot, heat three tbsp of olive oil. Add chopped onions, sweet potato and celery and saute on medium-high, stirring occasionally, for five minutes or until slightly tender.
  • Now add garlic, curry, seasoned salt, paprika and bay leaf. Toss together briefly.
  • Pour in three cans of vegetable broth. Cook on medium-high and bring to a boil.
  • As broth is boiling, stir in rinsed red lentils.
  • Continue to cook on medium-high heat, stirring occasionally, for three to four minutes.
  • Reduce heat to medium-low, cover and cook for another five to seven minutes, stirring occasionally.
  • Test to make sure vegetables and lentils are fully cooked and tender. Adjust spices as needed.
  • To finish, stir in heavy cream and let cook briefly to warm through.
  • Serve with a garnish of the browned and crispy onions prepared earlier. Add your favorite bread. Enjoy!