- Onion (med), diced – 1
- Celery, chopped finely – 6 stalks
- Carrots, diced – ½ lb
- Tomatoes, diced (6lb, 6oz can, optional) – ¼ can
- Red lentils, dried – 4 cups
- Cumin seed – 2 tsp
- Curry powder – 1 T
- Thyme, dried – ½ tsp
- Parsley, fresh, chopped – 2 tsp
- Salt and pepper, to taste
*This is a good soup to use up leftovers with. Pretty much any vegetable but broccoli is a good addition here.
*prep work = wash lentils until the rinse water runs clear.
Saute the onions, carrots, and celery in oil, until the onions are translucent. Add the cumin seed and curry powder.
Add the tomatoes and red lentils and just enough water to cover the ingredients by 2 – 3 inches. Simmer until the carrots are tender and the lentils are soft.
If there is leftover dal from another day’s lunch, add this when the carrots are tender.
Dilute with water as needed.
Season with salt, pepper, and herbs.