Ingredients for 4 servings, 1 quart

For soup:

• 1 clove of garlic
• 1 piece peeled fresh ginger
• 1/2 small bulb fennel, cored and cut into large chunks
• 1 small celery, cut into large chunks
• 1 small carrot, peeled and cut into large chunks
• 1 large shallot, cut into large chunks
• 3 Tbsp unsalted butter
• 2 tsp curry powder
• 1 cup lentil, rinsed
• 1 quart homemade chicken stock, dilute with water depending on how concentrated you made it
• Kosher salt to taste
• Black pepper to taste
• Optional: Mustard to taste
• Optional: Worcestershire sauce to taste

Pulse the garlic and ginger in a food processor until finely chopped. Add the fennel, celery, carrot and shallot and pulse until coarsely chopped.

Melt 2 tablespoons of butter in a 4-quart saucepan over medium-high heat. Add the chopped vegetables and cook, stirring until softened for about 3 minutes. Add the curry powder and cook until fragrant, about 30 seconds. Add the lentils, broth, salt and pepper. Bring the soup to a boil over high heat, reduce the heat to maintain a brisk simmer, cover, and cook until the lentil are tender, 25 – 30 minutes.

Transfer 2/3rd of the soup to a blender or food processor and puree until smooth in batches. Stir the puree back into the soup along with the remaining butter. Season to taste and adjust the consistency with water if necessary.