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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from Catherine A. Brorby, Making the Most of Your Food Allergies. Similar ingredients but different seasonings make this a completely different soup. olive oil, onion, carrot, garlic, tomatoes, lentils, chicken stock, water, cumin, curry powder, coriander, sea salt, pepper cvt Ingredients:
2 tablespoons olive oil |
1 cup onion, chopped |
1 large carrot, shredded |
2 cloves garlic, minced or pressed |
3 tomatoes, peeled, seeded and chopped |
3/4 cup lentils, rinsed |
3 cups fat free, reduced sodium chicken broth |
2 cups water |
1/2 teaspoon cumin |
1/4 teaspoon curry powder |
1/4 teaspoon coriander |
1 salt and pepper to taste |
Directions:
1. In a large saucepan over medium heat, saute the onion and carrot in the oil until very limp and slightly brown, 15-20 minutes.
2. Add the rest of the ingredients except for the salt and pepper, cover and bring to a boil. Reduce heat and simmer for 45 minutes or until lentils are tender.
3. Season to taste with salt and pepper.
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