2 tbsp. unsalted butter
1 tsp. olive oil
1 med. onion, peeled and finely minced
1 1/2 tsp. Madras curry powder
1 tsp. ground cumin
1 lg. leek, trimmed of all but 2 inches of greens, diced and well washed
2 med. carrots, peeled and diced
1 med. parsnip, peeled and diced
1 c. dried lentils
6-8 c. chicken stock or bouillon
Salt and freshly ground black pepper
1/2 c. cream fraiche or sour cream
Pinch of cayenne pepper

GARNISH:

Tiny fresh cilantro leaves
Bowl of sour cream

In a heavy 3 quart casserole, melt the butter together with the oil over low heat. Add the onion and garlic and cook for 3-4 minutes or until the onion is soft but not browned. Add the curry and cumin and blend well into the onion mixture. Add the leek, carrots, parsnips, lentils, and 6 cups of stock or bouillon and season with salt and pepper. Bring to a boil, reduce the heat and simmer the soup, covered, for 1 hour to 1 hour and 15 minutes, or until the lentils are very tender. If the soup gets too thick, add the remaining stock.

Whisk in the creme fraiche or sour cream. Taste the soup and correct the seasonings, adding a pinch of cayenne. Serve the soup in individual bowls, accompanied by crusty French bread and garnished with tiny cilantro leaves. Serve a bowl of sour cream on the side. Serves 6.