Curried Lentil Soup & Milk Bread

Yesterday was our annual Christmas celebration with my childhood best friends.  Everyone brought a complimentary dish and I made soup and bread! 

Curried Lentil Soup
Adapted from Bon Appetit

•3 tablespoons olive oil, divided
•1 medium carrot, finely chopped
•2 tablespoons curry powder *this was a little too spicy for Forrest, so I’ll reduce the spice next time.
•1 cup French green lentils
•4 chicken broth
•1 15- to 16-ounce can chickpeas (garbanzo beans), drained, rinsed
•1 tablespoon fresh lemon juice
•2 tablespoons (1/4 stick) butter

Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add carrot; sprinkle with salt and pepper. Cook , stirring occasionally, about 4 minutes. Add curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups broth. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.

Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, and 2 tablespoons olive oil in a blender.

Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency.

DO AHEAD Soup can be made up to 1 day ahead. Cool, cover, and refrigerate. Rewarm before continuing.

Milk Bread
Adapted from The Bread Lover’s Bread Machine Cookbook

1 1/3 cups whole milk
2 tbsp unsalted butter, cut into pieces
4 cups bread flour
2 tbsp sugar
1 tbsp plus 1 tsp gluten
2 tsp salt
1 tbsp bread machine yeast

Place all ingredients in bread machine pan in the order listed.  Program for basic cycle, crust to preference (I like light) and choose 2 lb. loaf.  Press start and voila!

  
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