Lentil And Asparagus Soup Recipe
Ingredients

• 2 1/2 cu. of dry lentils
• 2 (32 oz.) containers of chicken broth
• 1 1/2 of a large shredded carrot
• 1 large grated onion
• 1 c. of asparagus tips
• 1 c. of sweet peas
• 1/4 c. of white sugar
• 2 tbsp. of orange marmalade
• 2 tbsp. of curry powder
• 1 pinch saffron
• 3 tbsp. of olive oil
• 1 medium head garlic
• 1/4 tsp. of dried basil
• 1 red bell pepper
• 1 tsp. of kosher salt
• ground black pepper to taste

Directions
First you need to set your oven on 450 degrees. Now you need to snip the head of the garlic off and then put the garlic in a regular bowl of water. Next you will pour 2 tbsp. of olive oil over garlic, with basil. Cover the garlic on a baking sheet, and put in oven. Now you will cut the peppers in 1/2 and pull out seeds. Then you will drizzle with olive oil with 1 tbsp. of oil on the baking sheet. Let the garlic and pepper cook in the preheated over aprox. 20-40 min. Take this out of oven and let cool. Next you want to remove skins of pepper and chop with large knife. Now you want to mash the garlic with large knife and mash garlic into a paste. Then you want to mix your lentils and broth in a large pot over medium flame. Your going to want to let this boil and then lower your flame to low for around 40 min. just until lentils are done. now you can stir in the garlic paste, the bell peppers, the carrots, onion, asparagus, peas in lentil mixture. If you need more liquid, you can add more broth. Now you are going to sugar, marmalade, curry powder, saffron, and salt. You are going to want to let this simmer for approx. 40 min. or until the veggies are tender. Ladle up and serve!