Red Lentil Soup

Margaret3's Note:

Easy, attractive in color, very healthy and freezes very well. This recipe makes a Dutch oven full.

• Total Time: 2 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 2 hrs

Ingredients:

Serves: 8

Yield: 2.0 quarts

• 3 -4 tablespoons olive oil
• 2 cups chopped onions
• 4 -5 garlic cloves, sliced thin
• 6 -8 celery ribs, sliced
• 2 cups red lentils, washed & thoroughly picked over
• 1 (32 ounce) box chicken broth (low salt, low fat)
• 3 -4 cups water
• 2 1/2 teaspoons cumin
• 1/2 teaspoon thyme
• 1 teaspoon hot curry (or mild)
• 4 -6 bay leaves

Directions:

1. Saute onions in oil til soft.
2. Add garlic, celery, and carrots & saute lightly.
3. Add everything else & bring to boil.
4. Turn down heat & simmer 1 1/2-2 hrs.
5. Adjust seasonings (the broth alread has enough salt for us, but some folks will.
6. want to add more & some will want more curry and/or cumin).
7. I puree it right in the pot with my stick blender, or it can be cooled & zapped in
8. a blender or food processor.
9. We serve it with a big dollop of non-fat plain yogurt swirled into each bowl.