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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This recipe is compliments of my mom. one of her favorite things in life is lentil, not only is it filling comfort food it’s also very high in protein. hope you enjoy! Ingredients:
1 cup brown lentils |
3 tablespoons olive oil, reserve tbsp |
1 large onion, chopped |
3 garlic cloves, chopped |
2 medium chopped tomatoes |
2 stalks celery, sliced |
1 carrot, sliced |
1 small cubed potato |
salt and pepper |
1 teaspoon cumin |
1/2 teaspoon red pepper flakes (optional) |
16 ounces chicken broth |
water |
4 garlic cloves, cloves finely minced |
1/2 teaspoon coriander |
1/2 bunch cilantro, chopped |
Directions:
1. WASH AND PICK THROUGH THE LENTILS, LET SOAK FOR 5 MINUTES, DRAIN.
2. IN A POT HEAT 2 TBSP OLIVE OIL AND SAUTÉ ONION APPROX 3 MINUTES TILL TRANSLUCENT, ADD GARLIC AND SAUTÉ 1 minute ADD LENTILS, TOMATOES, CELERY, CARROTS AND POTATO. SAUTÉ FOR 3 ADDITIONAL MINUTES, ADD SPICES, CHICKEN STOCK AND WATER TO COVER, BRING TO A BOIL, 3 MINUTES. COVER AND SIMMER TILL TENDER APPROXIMATELY 35 MINUTES (ADD MORE WATER IF NEEDED).
3. WHILE LENTILS ARE COOKING, IN A SEPARATE PAN ADD RESERVED OLIVE OIL, ADD MINCED GARLIC, CORIANDER AND THE FRESH CILANTRO, FRY FOR APPROXIMATELY 2 MINUTES.BE CAREFUL NOT TO BURN YOUR GARLIC. ONCE SOUP IS COOKED ADD THE CILANTRO/CORIANDER MIXTURE AND LET SIT FOR ABOUT 10 MINUETS TO ALLOW THE MIXTURE TO INFUSE THE SOUP.
4. Enjoy.
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