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Lentil Vegetable Soup

Source of Recipe

From member wenrou2002


List of Ingredients

* 2 tbsp water (30 ml)
* 1 large onion, diced
* 2 cloves garlic, finely chopped
* 1 tsp curry powder or ground cumin (5 ml)
* 1 unpeeled carrot, diced
* 1 unpeeled potato, diced
* 1 stalk celery, diced
* 1 cup dried red lentils, rinsed (250 ml)
* 6 cups stock (6 tsp vegetable stock + water) (1.5 L)
* 1/2 tsp pepper (2.5 ml)
* 1 tbsp lemon juice (15 ml)
* dash hot red pepper sauce, optional
* 2 tbsp chopped fresh cilantro or parsley (25 ml)


Recipe

Heat water in large saucepan or Dutch oven. Add onion and garlic and cook until tender and fragrant, about 5 minutes. Add cumin and cook for 30 seconds.

Add carrot, celery and potato and combine well. Stir in lentils and stock. Bring to boil. Add pepper. Cook gently, covered for 30 minutes.

Serve as is or puree soup (highly recommended) for a smoother texture. Add lemon juice and hot pepper sauce. Taste and adjust seasonings if necessary. Serve sprinkled with cilantro. Refrigerate up to four days or freeze up to one month.

Compatible with Body Type:
Breakfast
Morning Snack
Lunch
Afternoon Snack
Dinner
Evening Snack

This Recipe Contains: Protein C, Carbohydrate A, Vegetable A