Lentil Soup

Lentil soup always sounds so sad and dull – until we have a bowl and are reminded how warming and rich it can be.

February 22, 2016
Written by HERB
lentil soup
2 tablespoons canna-olive oil
1⁄2 medium onion, diced
1 medium carrot, diced
1 stalk celery, diced
2 garlic cloves, minced
1-quart chicken or vegetable stock
1 (15-ounce) can diced tomatoes
1 1⁄4 cups yellow or red lentils, rinsed
1 teaspoon ground cumin
1 teaspoon sherry vinegar
4 strips cooked bacon, chopped, for garnish
1 cup croutons, for garnish
  1. In a large pot, heat the canna-olive oil over medium heat. Add the onion, carrot, celery, and garlic and sauté until tender, 7 to 9 minutes.
  2. Add the stock, tomatoes, lentils, and cumin, and simmer for 45 minutes.
  3. Stir in the vinegar and serve garnished with the bacon and croutons.
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February 22, 2016 — Last Updated
Written by HERB

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