Vegetable Red Lentil Soup

This scrumptious Vegetable Red Lentil Soup, garnished with croutons, comes together in no time at all.

Vegetable Red Lentil Soup

Makes 4 quarts

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Ingredients Method

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

Method

 

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.

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