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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Lentils: lower cholesterol. Carrots: beta carotene. Garlic: good for all that ails you. Tomatoes: antioxidants. Iodized salt: for a healthy thyroid. Onion: Vitamin A. What more can I say about this soup? Ingredients:
12 oz lentils (red, brown or green, up to you) |
carrots, as many as you like, cut into 1/4 inch coins (i use 10 or 12) |
1 small onion, chopped |
2 large tomatoes, chopped |
1 small jar tomato paste or tomato puree (4 to 6 oz) |
1 clove garlic, chopped or 1 tsp garlic powder |
dash of ground cumin |
dash of ground coriander |
2 tsp iodized salt (or more or less to suit your taste) |
1 quart cold water |
Directions:
1. Rinse lentils gently to remove extra dust and skins from processing.
2. In a large kettle or stew pot pour in lentils and water.
3. Let the lentils soak for a few minutes while you peed and slice carrots.
4. Place pot on medium heat and while the lentils come to a boil add the onion, tomato paste, tomatoes, garlic, cumin, coriander and salt.
5. Stir gently until ingredients are mixed.
6. Add carrot coins and bring soup to a boil.
7. Turn down heat to a very slight simmer and cover with lid, but set the lid so some steam can escape.
8. If you need to, you may add more water to make the soup the desired consistency you like.
9. Simmer gently until carrots and lentils arre tender.
10. This soup freezes beautifully.
11. I've made it over 100 times and it is always delicious!
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