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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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A thick, nutritious and delicious soup. Ingredients:
8 cups vegetable stock or 8 cups chicken stock |
2 cups dried red lentils, rinsed |
2 bay leaves |
1/4 cup canola oil |
1 medium onion, chopped fine |
1 large carrot, coarsely grated |
1 small zucchini, coarsely grated |
2 garlic cloves, minced |
2 teaspoons parsley |
1 teaspoon thyme |
1 1/2 cups diced tomatoes |
1/4 cup red wine vinegar |
salt and pepper, to taste |
Directions:
1. Over high heat, bring stock to a boil with red lentils and bay leaves. Reduce heat and simmer, covered for 1-1.5 hours; until very tender.
2. Heat oil in skillet and saute onions, carrots, zucchini, garlic, parsley and thyme. Cook until tender.
3. Add cooked vegetable mixture, diced tomatoes, red wine vinegar and salt and pepper to broth and simmer remaining 30 minutes.
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