Directions:
- 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.
Instructions:
*prep work = wash lentils until the rinse water runs clear.
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Saute the onions, carrots, and celery in oil, until the onions are translucent. Add the cumin seed and curry powder.
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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.
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If there is leftover dal from another day’s lunch, add this when the carrots are tender.
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Dilute with water as needed.
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Season with salt, pepper, and herbs.
Serves 15
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