Red Lentil Soup

This soup is simple to prepare, robust and delicious. It's wonderful served with a good multigrain or rye bread.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 1⁄2 cup dried red lentils
• 2  onions, coarsely chopped
• 4  cups  chicken stock
• 1  bay leaf
• 1  garlic clove, minced
• 1  cup carrot, sliced
• 2  tablespoons long-grain rice
• 1 (14 ounce) can tomatoes, undrained and chopped
• 1  teaspoon dried thyme, crushed
• 1  teaspoon dried oregano, crushed
• 1  teaspoon ground cumin
• 1⁄4 cup fresh parsley, chopped
•  salt and pepper

Directions

1. Wash and drain the lentils.
2. In a large saucepan, combine the lentils, onions, stock, bay leaf and garlic; cover and simmer for 30 minutes.
3. Add the carrots, rice, tomatoes, thyme, oregano and cumin; simmer, covered, for 20 minutes or until the carrots are tender and the lentils are soft.
4. Remove the bay leaf.
5. Add the parsley; season with salt and pepper to taste.