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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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Easy, attractive in color, very healthy and freezes very well. This recipe makes a Dutch oven full. Ingredients:
3 -4 tablespoons olive oil |
2 cups chopped onions |
4 -5 garlic cloves, sliced thin |
6 -8 celery ribs, sliced |
2 cups red lentils, washed & thoroughly picked over |
1 (32 ounce) box chicken broth (low salt, low fat) |
3 -4 cups water |
2 1/2 teaspoons cumin |
1/2 teaspoon thyme |
1 teaspoon hot curry (or mild) |
4 -6 bay leaves |
Directions:
1. Saute onions in oil til soft.
2. Add garlic, celery, and carrots & saute lightly.
3. Add everything else & bring to boil.
4. Turn down heat & simmer 1 1/2-2 hrs.
5. Adjust seasonings (the broth alread has enough salt for us, but some folks will.
6. want to add more & some will want more curry and/or cumin).
7. I puree it right in the pot with my stick blender, or it can be cooled & zapped in
8. a blender or food processor.
9. We serve it with a big dollop of non-fat plain yogurt swirled into each bowl.
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