Lentil Soup (or salad for the summer)
This comfort soup is so good that even if you hate carrots you won’t mind eating them. I usually eat it with a big spinach salad. Photo Source
| Yield: 6 servings | Cook Time: 1 hour |
Preparation
Chop onions, carrots, and garlic.
Heat olive oil, add onions and sauté until translucent.
Add lentils, tomatoes, and carrots.
Cover with the broth, add the bay leaf, bring to a boil and reduce to a simmer.
Add in the garlic powder and chili flakes.
Cook until the lentils have absorbed all the water and are no longer crunchy.
To make this a salad, omit the carrots and the canned tomatoes, and drain lentils when they’re completely cooked through.
Wait until the lentils have cooled and then add in 4 diced fresh tomatoes and one British cucumber, along with salt to taste.
Ingredients
2 tbsp olive oil
2 cloves garlic, minced
2 medium onion, diced
2-3 medium carrots, diced (thinly sliced)
1 can tomatoes
1 liter vegetable broth
2 cups uncooked green or brown lentils (thoroughly rinsed and drained)
2 tbsp garlic powder
2 tbsp chili powder
1 bay leaf
Salt to taste
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