Vegetable Red Lentil Soup
 
Makes 4 quarts
Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 2 cloves garlic, minced
  • 2 teaspoons curry powder
  • 1 teaspoon cumin
  • 1 (28-ounce) can diced tomatoes
  • 2 (32-ounce) containers vegetable broth
  • 2½ cups red lentils (about 1 pound)
  • Garnish: croutons, flat-leaf parsley
Instructions
  1. In a Dutch oven, heat olive oil. Add onion, celery, and carrots, and cook for 5 minutes. Add garlic, and cook for 1 minute. Add curry and cumin, and cook for 1 minute.
  2. Add tomatoes, broth, and lentils; bring to a boil. Reduce heat to a simmer, and cook, stirring occasionally, until tender, 30 minutes. Garnish with croutons and parsley, if desired.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/vegetable-red-lentil-soup-recipe/