Lentil Soup

Name: Lentil Soup
Ingredients: 1 12 cups lentils (dry); 3 onions (chopped); 12 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; 12 teaspoon cumin (freshly ground); 1 quart tomatoes (diced); 4 cups water (or vegetable broth, more, if needed); 14 teaspoon pepper (freshly ground)

12 ingredients

11 steps

Ingredients

1 12 cups lentils (dry)
3 onions (chopped)
12 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
12 teaspoon cumin (freshly ground)
1 quart tomatoes (diced)
4 cups water (or vegetable broth, more, if needed)
14 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

Saute 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

Saute 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.