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Vegetable Red Lentil Soup

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.