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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Translated and adapted from a French recipe on the back of the lentil bag label. If you subsitute garam masala for the herbs the provence, you'll have Indian lentil soup. Add fresh mint, and you'll have a Morroccan version. Ingredients:
1 large onion, chopped |
2 garlic cloves, minced |
3 tomatoes, chopped |
2 carrots, chopped |
2 cups lentils |
1 tablespoon herbes de provence |
Directions:
1. In a large pot, saute the onion and garlic.
2. Add tomatoes and carrots.
3. Add lentils and herbs. (Thyme works great alone too). Make sure you have small green lentils: sometimes the other types can get mealy.
4. Add vegetable broth about 1 inch above lentils.
5. Bring to a boil, then let simmer, stirring once in a while.
6. When the lentils are soft and soup thick, you are done.
7. Add salt/pepper or more herbs to taste.
8. A splash of vinegar in your bowl on top of the soup is delicious! (French recipe suggested it, and it was great).
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