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Lentil Chowder

2 tb Olive oil
1 c Carrot, diced
1 c Onion, diced
1/2 c Celery, diced
1 ts Curry powder
1 tb Minced garlic
1 tb Minced fresh ginger
3 Bay leaves
2 c Crushed tomatoes in juice
1 qt Vegetable stock or water
2 c Lentils
Salt and pepper
Garlic croutons for garnish

Saute the carrot, onion, celery and spices in the olive oil for 3 to 5 minutes in a Dutch oven or soup pot over medium-high heat. Add the crushed tomatoes, stock or water, and lentils and bring to a boil. Reduce heat to a simmer and cook about 1 hour, or until lentils ar softened and soup is thick. Season to taste with salt and pepper and serve with garlic croutons. Makes 2 quarts.

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