Lentil Soup 2
Yield
6 servingsPrep
20 minCook
1 hrsReady
Low Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | each |
garlic cloves
minced |
|
| 1 | large |
onions
finely chopped |
|
| 2 | each |
celery stalks
diced |
|
| 1 | each |
carrots
sliced |
|
| 1 | each |
potatoes
diced |
|
| 4 | tablespoons |
soy sauce, tamari
|
|
| 1 | teaspoon |
basil
|
*
|
| ½ | teaspoon |
paprika
spanish |
|
| ½ | teaspoon |
cumin
|
|
| 1 | teaspoon |
oregano
|
|
| 10 | cups |
stock
|
|
| 3 | each |
tomatoes
chopped |
|
| 1 ½ | cups |
lentils, red (masoor dal)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 2 | each |
garlic cloves
minced |
|
| 1 | large |
onions
finely chopped |
|
| 2 | each |
celery stalks
diced |
|
| 1 | each |
carrots
sliced |
|
| 1 | each |
potatoes
diced |
|
| 6E+1 | ml |
soy sauce, tamari
|
|
| 5 | ml |
basil
|
*
|
| 2.5 | ml |
paprika
spanish |
|
| 2.5 | ml |
cumin
|
|
| 5 | ml |
oregano
|
|
| 2.4 | l |
stock
|
|
| 3 | each |
tomatoes
chopped |
|
| 355 | ml |
lentils, red (masoor dal)
|
|
Directions
In a large pot, heat the oil over medium heat and add the garlic and onions.
Sauté for 2 minutes.
Add the celery, carrot and potatoes and sauté for 8 minutes.
Add the tamari and the seasonings and continue to sauté gently for another 5 minutes.
Add the stock, tomatoes and uncooked but washed lentils.
Bring to a boil, reduce heat and cook for 1 hour.
Stir frequently.
The lentils should purée, cook for longer if they need to purée more to thicken the soup.
