Red Lentil Soup

Name: Red Lentil Soup
Ingredients: 12 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; 14 cup fresh parsley, chopped; salt and pepper

13 ingredients

5 steps

Ingredients

12 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
14 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.