Thursday, December 18, 2008

Lentil Vegetable Soup

1/2 lb lentils
2 c. chopped yellow onion
2 c. chopped leeks (white part only)
1-1/2 tsp minced garlic
2 tbl olive oil
1-1/2 tsp salt
3/4 tsp black pepper
1/2 tsp dried thyme
1/2 tsp ground cumin
1-1/2 c. chopped celery
1-1/2 c. chopped carrot
6 c. chicken or vegetable broth
2 tbl tomato paste
1 tbl red wine vinegar

Put lentils in a large bowl and cover with boil water. Let sit 15 min. Drain.

Heat olive oil in a large stock pot over medium heat. Add onion, leeks, garlic, salt, pepper, thyme and cumin and saute 15-20 min. or until vegetables are tender. Add celery and carrots and cook for another 10 min. Add broth, tomato paste, and lentils. Cover and bring to a boil. Reduce heat and simmer uncovered 1 hr, until lentils are cooked through. Stir in the vinegar just before serving. Puree in a blender or food processor before serving, if desired.

Serve sprinkled with grated Parmesan cheese, if desired.

6 servings

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