Red Lentil Soup
Red Lentil Soup
Ingredients:
- 4 tablespoons olive oil
- 2 large onions, chopped fine
- 6 garlic cloves, minced (2 tablespoons)
- 3 cups of red lentils
- 4 tablespoons of ground cumin
- 1 (28 ounce) can chopped tomatoes with juice
- 2 tablespoons agave nectar or honey
- 6 bay leaves
- 14 cups vegetable broth
- 2 tablespoons red wine vinegar
- Nonfat sour cream or plain Greek yogurt (dollop for each bowl)
Heat the olive oil in a large soup pot
Add the chopped onion and saute until soft. Add the minced garlic and saute a minute longer
Sir in the lentils and cumin and cook for one minute or until you can smell the cumin and the lentils are well coated
Stir in the agave nectar or honey, bay leaves and 14 cups of vegetable broth and bring to a broil
Season with salt and pepper
Cover the soup and reduce heat to medium low and simmer for 20 minutes or until the lentils are soft and falling apart and soup has thickened up
Add the canned tomatoes and continue to cook for another 15 minutes (tomatoes have an inhibiting effect on the lentils softening).
Add a little more broth to the soup if it is too thick
When done, remove the bay leaves, stir in the wine vinegar, and serve with dollops of sour cream or yogurt.