Lentil Soup

 

By Kara Kimbrough 

2 tablespoon olive oil

1 onion, chopped

2 garlic cloves, minced

1 large carrot, chopped

2 celery ribs, chopped

2 cups dried lentils, green or brown, rinsed

1 (14-ounce) can crushed tomato

6 cups vegetable or chicken stock

1/2 teaspoon each cumin and coriander powder

Zest and juice of one lemon

1/4 teaspoon each, salt and pepper or ½ teaspoon of Mrs. Dash

 

Heat oil in a large pot over medium heat. Add garlic and onion; cook for 2 minutes until vegetables are softened. Add celery and carrot; cook for 7 to 10 minutes or until softened. Add all remaining ingredients except lemon and salt. Stir well to combine.

 

Increase heat to high and bring mixture to simmer. Using a spoon, scoop accumulated layer of oil, etc., from surface and discard. Cover and reduce heat to medium low. Simmer for 35 to 40 minutes or until lentils are soft.

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