Curry Lentil Soup

Stacy Lawson

1 cup lentils
1/2 cup rice
1 teas. tumeric
1 tbsp cumin
1/4 teas cayenne (optional, or to taste)
1 teas curry
1 teas salt
1/8 cup brown sugar
2 carrots
1 onion
5 cloves minced garlic
2 cups or cans chicken or vegetable stock
1 regular size can tomato sauce
water

In a large soup pot, saute chopped carrots, onion, and minced garlic in 1 tbsp olive oil.  Add stock, tomato sauce, spices, sugar, and fill pot rest of the way with water.  Bring to a boil and add lentils and rice and cook covered for 2+ hours on low heat until soup thickens.  Adjust seasoning to taste and refrigerate all day or overnight.

1 hour before serving, place 2 whole chicken breasts in soup and cook gently for 1 hour or until meat is tender.  Take chicken out, remove meat from bone, and put meat in soup.