Lentil Soup

 

Lentil Soup

This healthy and hearty soup is full of flavor and can be made vegetarian by using water or vegetable broth, instead of chicken broth. This soup also freezes very well.

 

16 ounces dry lentils

1 tablespoon oil

1 yellow onion, chopped

1 garlic clove, minced

1 tablespoon curry

1 teaspoon cumin

6 cups water or chicken or vegetable broth

2 teaspoons salt

14 ounces canned diced tomatoes

 

 

Rinse and clean the lentils.  In a large stockpot, heat the oil at medium heat.  Add the onion and sauté until translucent.  Add the garlic and cook for an additional minute.  Add the curry and cumin.  Add the lentils and water or broth, and the salt.  Bring the mixture to a boil.  Add the tomatoes and bring back to a boil again.  Reduce the heat and simmer for about 1 hour, until the lentils are tender.  More water may need to be added during the simmering process.  Salt and pepper to taste.  Garnish with parmesan and parsley, if desired.  

Serves 8 – 10.