Lentil soup

A recipe that should be in every cook’s repertoire, this is a tasty and healthy take on the bland “daal” that we often overlook. A spicy rendition of our plain ol’ spices, this will be slurped off the bowl even before you can say no!

 

Ingredients:

Dry Lentils: 1 cup

Onions: 1 diced

Carrots: 1 sliced

Tomatoes: 1 chopped

Spinach: A leaf or two kept in length.

Bay leaves: 2

Pepper and dried thyme: ¼ th cup each

Lemon Juice: 1 tbsp

Bay leaf: 2

Vegetable Oil: 1tbsp

Vegetable broth: 1 cup

 

Preparation:

The best way to do this is in a pot. You can also use a Dutch oven. In a large pot, sauté carrots, spinach and onions until the onions turn translucent. Add bay leaf and sauté for another minute. To this add pepper, thyme, bay leaves and salt. Give it a stir and pour in the tomatoes. Add vegetable broth and let it boil for a minute or two.

Reduce the heat to a simmer, cover and cook until the lentils are soft.

Serve hot with brown bread and lemon juice.

 

 

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