Lentil Soup

Name: Lentil Soup
Yield: 5
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, diced; 2 cloves garlic, minced; 1 large carrot, diced; 2 potatoes, diced; 2 cups dried lentils; 8 cups vegetable broth; 15 oz diced tomatoes; 1 dried bay leaf; ½ teaspoon ground cumin; kosher salt, to taste; freshly ground black pepper, to taste

Recipe by Rachel Gaewski from tasty.co

Lunch

Ingredients

5 servings

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2 tablespoons olive oil
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1 medium yellow onion, diced
•

2 cloves garlic, minced
•

1 large carrot, diced
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2 potatoes, diced
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2 cups dried lentils

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8 cups vegetable broth
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15 oz diced tomatoes
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1 dried bay leaf
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½ teaspoon ground cumin
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kosher salt, to taste
•

freshly ground black pepper, to taste

Instructions

Heat the olive oil in a large pot over medium heat. Add the onion and cook until semi-translucent, 3–5 minutes. Add the garlic and cook for 2 minutes, until fragrant. Add the carrots and potatoes and sauté for 3 minutes, until starting to soften.
Stir in the lentils, vegetable broth, diced tomatoes, bay leaf, and cumin and bring to a boil. Reduce the heat to low and simmer for 35–40 minutes, or until the lentils are tender.
Remove the bay leaf, then season the soup with salt and pepper to taste. Ladle into bowls and serve warm, or let cool completely and store in an airtight container in the refrigerator for up to 5 days.
Enjoy!