Lentil-Vegetable Soup
Lentil-Vegetable Soup
Ingredients
- 2 carrots, sliced
- 1 stalk celery, diced
- 1 onion, chopped
- 3 cloves garlic, finely chopped
- 1/2 teaspoon (2.5 ml) ground cumin
- 2 tablespoons (30 ml) olive oil
- 6 cups (1.5 litres) chicken broth
- 1 can 14 oz (398 ml) diced tomatoes
- 1 cup (250 ml) red lentils
- 2 bay leaves
- 1 sprig fresh thyme
- 1/2 cup (125 ml) chopped flat-leaf parsley
- Red wine vinegar to taste
- Olive oil to taste
- Salt and pepper
Instructions
- In a saucepan over medium heat, soften the vegetables with the cumin in the oil. Season with salt and pepper. Add the broth, tomatoes, lentils, bay leaves and thyme. Bring to a boil, reduce the heat and simmer until the vegetables and lentils are tender, about 20 minutes. Remove the bay leaves and thyme sprigs. In a blender, purée until smooth. Add more broth if necessary. Add the parsley. Adjust the seasoning.
- Drizzle each serving with vinegar and oil.
Lentil-Vegetable Soup