Place the olive oil in a medium sauce pan over medium heat.
Add the garlic and onion.
Cook for about 5 minutes. Stir frequently.
Add the lentils, vegetable stock, garam masala, coriander, and salt.
Simmer for about 40 minutes, or until the lentils are soft.
While the soup is simmering, combine the sour cream and curry powder in a small bowl and place in the refrigerator.
Using a blender, puree the lentil mixture until smooth.
Add the goat cheese and the cilantro to the lentil mixture and blend until smooth.
Serve topped with the curried sour cream and sprinkle the onions over the top.
Place the water in a medium sauce pan over high heat.
When the water boils, add the brown rice and stir once.
Reduce the heat to a simmer and cook until all of the water is gone (do not stir the rice while it is cooking).
Set aside.
Place the olive oil in a large skillet over medium high heat.
Add the onions and celery.
Cook for about 3 minutes. Stir frequently.
Add the carrots and bell pepper. Cook for about 3 minutes and stir frequently.
Add the chicken stock and heat over low heat.
Add the curry powder and salt.
Simmer for about 5 minutes.
Add the tomatoes, turkey, and apples to the soup.
Cook over low heat for about 5 minutes and serve over the brown rice.
Preheat the oven to 325°F.
Place the oil in a large sauce pan over medium high heat.
Add the onion and cook for about 3 minutes. Stir frequently.
Add the celery and carrots. Cook for about 3 minutes. Stir frequently.
Add the chicken and cook for about 5 minutes. Stir frequently.
Add the curry powder, garam masala, lime juice, vegetable stock, coconut milk, water, honey, salt, and potatoes.
Stir.
Cover and place in the oven.
Cook for about 45 minutes. Stir occasionally.
Add the peas, stir, and return to the oven to cook for another 10 minutes.
Serve.
Place the oil in a large saucepan over medium high heat.
Add the onions and cook, stirring frequently, for about 10 minutes until the onions are lightly browned.
Remove half of the onions and set aside.
Add the chicken thighs to the pan and cook for about 4 minutes. Stir frequently.
Add the carrots, chicken stock, two cups of the water, curry powder, salt and pepper.
Reduce the heat and simmer the soup for about 20 minutes until the carrots are slightly tender but not mushy.
While the soup is cooking place the remaining water in a medium sauce pan over high heat.
When the water boils add the lentils, stir and reduce the heat to a simmer.
Cook the lentils for about 20 minutes.
Remove from the heat and strain the excess liquid.
Place the reserved onions and milk in a blender and puree until smooth.
Add the creamed onions, lentils and peas to the soup and stir.
Heat gently and serve.
