Ingredients

• 2 cups (250g) red lentils
• 32 oz (1L) chicken broth
• 2 cups (.5L) water
• 2 tbsp (30ml) olive oil
• 1/4 cup (60ml) heavy cream
• 5 cloves garlic
• 1 tablespoon (15ml) curry powder
• 1 teaspoon (5ml) black pepper
• 1 teaspoon (5ml) salt

Instructions

1. Heat the olive oil in a stockpot over medium heat.
2. While the oil is heating up, mince the garlic then add to the pot.
3. Cook the garlic for approximately 2 minutes until toasted.
4. Add the lentils along with the chicken broth, water, curry powder, black pepper, and salt, then stir to combine.
5. Crank up the heat and bring to a simmer, then turn the heat down to low.
6. Cook for 20 minutes or until the lentils reach desired doneness (we prefer them slightly grainy).
7. Add the heavy cream, stir, and allow to cool slightly.
8. Garnish with olive oil, pepper, and green onions if you have them.