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1. In stockpot, sauté the chopped onion, chopped bell pepper and minced jalapeno pepper in the olive oil until the onions are translucent.
2. Stir in the minced garlic, minced ginger, curry powder, fresh ground black pepper, dry mustard powder, saffron threads, and dried lentils.
3. Stir in the water and chicken stock.
4. Simmer the soup for 45 minutes, until the lentils are soft.
5. Stir in the frozen peas, and simmer until they're just heated through.
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