Lentil Vegetable Soup Recipe
Ingredients
| Salad oil | 2 Tablespoon | |
| Onion | 1 Large, chopped | |
| Garlic | 1 Clove (5gm), pressed | |
| Carrots | 3 , thinly sliced | |
| Celery stalks | 2 , thinly sliced | |
| Chili powder | 1/2 Teaspoon | |
| 5 cups regular-strength beef broth or 5 beef bouillon cubes dissolved in 5 cups hot water | ||
| Lentils | 1 Cup (16 tbs) | |
| Stewed tomatoes | 1 Can (10oz) | |
| Chopped parsley | ||
| Grated Parmesan cheese | ||
Directions
Heat oil in a 4-quart pan over medium-high heat.
Add onion and garlic and cook, stirring occasionally, until soft (about 5 minutes).
Add carrots, celery, and chili powder; cook, stirring, for 1 to 2 more minutes.
Add broth and lentils and bring to a boil; cover, reduce heat, and simmer until lentils are tender (about 35 minutes).
Just before serving, stir tomatoes into soup; cook until heated through (about 1 more minute).
Sprinkle with parsley; pass cheese at the table to spoon over individual servings.
Add onion and garlic and cook, stirring occasionally, until soft (about 5 minutes).
Add carrots, celery, and chili powder; cook, stirring, for 1 to 2 more minutes.
Add broth and lentils and bring to a boil; cover, reduce heat, and simmer until lentils are tender (about 35 minutes).
Just before serving, stir tomatoes into soup; cook until heated through (about 1 more minute).
Sprinkle with parsley; pass cheese at the table to spoon over individual servings.
Chef
