Yellow Lentil Soup with Winter Vegetables
Courtesy Toronto Garlic Festival
dry yellow lentils
rinsed 3 times
tinned tomatoes or 3 medium tomatoes
cut into quarters
peeled and cut into bite size pieces
peel on, cut into bite size pieces
beef or chicken stock
Sauté onion in vegetable oil in 4 litre saucepan set to medium heat, until dark brown (not burnt), about 10 minutes.
Add cumin, lentils, garlic, tomatoe, carrot, potatoe, stock, salt, and enough water to cover by 2″, and bring to boil. Cover and simmer 30 minutes. Remove from heat and allow to cool.
Puree the lentil mixture in a food processor. Return mixture to saucepan and simmer 10 minutes. Season with salt and pepper to taste.
Serve in bowls with flatbread and garnished with chopped parsley.
Note: Winter squash may be used in place of carrots. To bring out a different flavour profile, cumin may be cooked for some seconds in the hot oil before adding lentils and vegetables.
There is no Nutrition Label for this recipe yet.