| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Soups, Vegetarian |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 2 |
|
Garlic cloves, minced |
| 1 |
lg |
Onion, chopped finely |
| 2 |
|
Celery stalks, diced |
| 1 |
|
Carrot, sliced |
| 1 |
|
Potato, diced |
| 4 |
tb |
Tamari |
| 1 |
ts |
Basil |
| 1/2 |
ts |
Spanish Paprika |
| 1/2 |
ts |
Cumin |
| 1 |
ts |
Oregano |
| 10 |
c |
Stock |
| 3 |
|
Tomatoes, chopped |
| 1 1/2 |
c |
Red lentils |
INSTRUCTIONS
In a large pot, heat the oil over medium heat & add the garlic & onions.
Saute for 2 minutes. Add the celery, carrot & potatoes & saute for 8
minutes. Add the tamari & the seasonings & continue to saute gently for
another 5 minutes.
Add the stock, tomatoes & uncooked but washed lentils. Bring to a boil,
reduce heat & cook for 1 hour. Stir frequently.
The lentils should puree, cook for longer if they need to puree more to
thicken the soup.
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