Lentil Vegetable Soup
Ingredients
1 pound red lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
¼ cup good olive oil
1 tablespoon kosher salt
1½ teaspoons freshly ground black pepper
1 teaspoon minced fresh thyme leaves or 1 teaspoon dried 1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock ¼ cup tomato paste
2 tablespoons lemon juice
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, sauté the onions, leeks, and garlic with the olive oil, salt, pepper, thyme and cumin for 20 minutes, until the vegetables are translucent and very tender.
Add the celery and carrots and sauté for 10 more minutes.
Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through .
Check the seasonings. Add the lemon juice.
Cook time 1hr 30 min. Serves 8-10
Sandra Cherrett