Red Lentil Soup

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

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

Ingredients

• 3 -4  tablespoons olive oil
• 2  cups  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
• 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 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.