Red Lentil Soup

Submitted by Margaret3

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

 

• Ready In: 2hrs 15mins
• Ingredients: 12
• Yields: 2 quarts
• Serves: 8

ingredients

• 44.37-59.16 ml olive oil
• 473.18 ml chopped onions
• 4-5 garlic cloves, sliced thin (I prefer granulated garlic, NOT powder-adds flavor but no salt)
• 6-8 celery ribs, sliced
• 6 medium-large carrots, sliced
• 473.18 ml red lentils, washed & thoroughly picked over
• 907.18 g box chicken broth (low salt, low fat)
• 709.77-946.36 ml water
• 12.32 ml cumin
• 2.46 ml thyme
• 4.92 ml 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 hours.
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.