Sunday, April 15, 2012

Potato, Carrot and Lentil Soup

Adapted from Canadian Living

INGREDIENTS:
  • 2 teaspoons oil
  • 1 onion, diced
  • 2 ribs celery, sliced
  • 2 cloves garlic, minced
  • 3 potatoes, diced
  • 3 carrots, diced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried pepper flakes
  • 1 teaspoon ground cumin
  • pinch of cayenne pepper
  • 4 cups water
  • 1 vegetable bouillon cube
  • 1 cup red lentils, rinsed and sorted
  • salt

METHOD:
  • Heat oil in large stock pot; add onion, celery and garlic and cook until tender, about 5 minutes
  • Add potatoes, carrots and spices, stir to combine
  • Add water, bouillon and lentils; bring to a boil
  • Reduce heat and simmer 20 minutes or until vegetables are tender
  • Season to taste with salt

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