Lentil Soup

Simple, inexpensive, comforting, and tasty.

• Ready In: 2 hrs
• Serves: 6-8
• Yields: 1 pot of soup

Ingredients

• 1 1⁄2 cups lentils (dry)
• 3  onions (chopped)
• 1⁄2 teaspoon salt
• 2  garlic cloves (mashed and chopped)
• 2  tablespoons olive oil
• 2  stalks celery (chopped, including some leaves)
• 2  large carrots (sliced in small rounds)
• 1  bay leaf
• 1⁄2 teaspoon cumin (freshly ground)
• 1  quart tomatoes (diced)
• 4  cups water (or vegetable broth, more, if needed)
• 1⁄4 teaspoon pepper (freshly ground)

Directions

1. Wash and sort lentils.
2. Put in large pot, cover with water, and bring to boil, then boil gently for 2 minutes.
3. Cover and set aside for one hour.
4. Sauté onions in olive oil, with salt, over low heat until translucent.
5. Add garlic and continue to cook until soft.
6. Add garlic and onions to pot of lentils.
7. Sauté celery and carrots in olive oil until tender.
8. Add to pot of lentils.
9. Add cumin, tomatoes, water and pepper.
10. Simmer gently for about 30 more minutes, or until tender.
11. Serve with crusty bread.