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- Vegetable Lentil Soup
-
- 2 1/2 Tbsp Extra-virgin olive oil
- 1 Onion, chopped
- 2 Carrots, peeled and chopped
- 2 Celery stalks, chopped
- 3 Cloves Garlic, minced
- 1 Tbsp Coarse salt
- 1 Small tomato, chopped
- 1 Tbsp Tomato paste
- 2 Cups Brown or green lentils
- 2 Tsp Cumin
- 1 Tsp Dried thyme
- 1 Bay leaf
- Pinch Ground black pepper
- 6 Cups Chicken or vegetable broth
- 4 Cups Water
- Directions
- Heat a large soup pot over high heat and swirl in the olive oil. Add the onion, carrots, celery, garlic, cumin, and 1 teaspoon of salt. Reduce the heat to low and saute until the vegetables are lightly caramelized, about 5 minutes. Add the tomato and cook for 2 minutes. Stir in the tomato paste and cook for another 2 minutes. Add the lentils, thyme, bay leaf, pepper, and the remaining salt. Add the broth and water, and bring to a boil, skimming and discarding any foam as it rises to the surface. Reduce the heat and simmer until the lentils are tender, 15 to 20 minutes. (The cooking time depends on the age of the dried lentils.) Season to taste with salt and pepper. If needed, thin the soup with additional water or broth for the desired consistency.
- Provided by:
- Angela C Torrence, Recent ASU Nutrition Student
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