Lentil soup with sun-dried tomatoes and curry

Ingredients:

• 3 tbsp (45 g) butter
• 4 cloves of garlic
• 1 red onion
• 1.5 tsp curry powder
• 2 teaspoons turmeric
• 2 bay leaves
• 1 dried chili pepper
• 5 sun-dried tomatoes (drained oil)
• 0.5 cup red lentils
• 0.5 cups yellow lentils

Preparation:

1. RoastingHeat 3 tablespoons (45 grams) butter in a large skillet over medium-high heat. Add 4 crushed garlic cloves and 1 sliced ​​red onion; cook for 6 minutes.
   
   Add the dry spices (curry powder, turmeric, bay leaf, and chili pepper) to the pan and cook for about 3 minutes. Add 8 cups of water or chicken broth along with the lentils and tomatoes and simmer until the lentils are tender, about 1 hour. Season with salt.