curried lentil

1/3 cup olive oil (or ghee)
18 cups dried lentils
1/4 cup grated ginger root
6 chopped onions
10lb sweet potatoes, cubed(1 inch or less)
6 bell peppers, chopped
1 Tbsp cayenne
1/3 cup garam masala(blend of aromatic and peppery spices)
2 Tbsp turmeric

salt
3 cans coconut milk
1 bunch chopped fresh cilantro

Put lentils in 8 qts of water and bring to a boil; reduce heat and keep at a slow boil until fully cooked. Remove from heat.

Sauté the onions and ginger in the oil or ghee. When the onions are becoming translucent, add the sweet potatoes. Sauté for about 5 minutes, stirring to prevent the spices from burning. Add the water. Bring to a boil, and cook until tender. Add peppers. Simmer gently another 5 minutes, then add coconut milk and cilantro.add salt to taste; adjust the seasonings.

nutritional analysis

for 8 oz serving
calories 287.1
carbohydrates(grams) 49.79
protein(grams) 14
fat(grams) 4.47
cholesterol(mg) 0.00

% of calories

carbohydrates 67%
protein 19%
fat 14% BEWARE

This recipe was written for the professional kitchen -- with a minimum of instruction. Note also that this recipe makes approximately 5 gallons of soup. Adapt accordingly for your own needs.

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