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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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My wife recently attended a soup seminar, put on by The County Extension Service. Here's one that she brought home that I liked quite a bit and she was crazy about it. Simple and easy. Enjoy. Ingredients:
1 1/2 teaspoons vegetable oil |
1 tablespoon fresh garlic, chopped |
2 cups onions, chopped |
1 lb frozen carrots, crinkle cut slices |
12 ounces dry lentils (1 1/2 cups) |
4 cups low-sodium v8 juice |
5 cups water |
1/2 teaspoon chili powder |
1/2 teaspoon ground cumin |
1 teaspoon dried oregano |
Directions:
1. Pour the vegetable oil into a large cooking pot or dutch oven. Over medium-high heat, saute the onion and garlic until golden, about 2-3 minutes.
2. Add remaining ingredients and stir. Bring to a boil and then reduce the heat to a simmer.
3. Cook uncovered until the lentils are tender, about 45 minutes.
4. Serve.
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