Red Lentil Stew
Author: Kerry
Recipe type: Soup
Cuisine: indian
Prep time:
Cook time:
Total time:
Serves: 12
- 1 Tablespoon olive oil
- 2 cups chopped red onion
- 2 cups chopped carrots (4-5 carots)
- 1 cup chopped celery (4 stalks)
- 4 garlic cloves smashed
- 2 Tablesoons cumin
- 2 (14.5 oz) cans diced tomoatoes
- 1 Tablespoon honey
- 3 bay leaves
- 1-2 teaspoons oregano
- ½ teaspoon pepper
- 10 cups low sodium vegetable or chicken broth
- 1 Tablespoon red wine vinegar
- Heat oil in a large soup pot and sauté onions, carrots, celery and garlic for about 5-8 minutes until vegetables are soft.
- Stir in lentils and cumin and cook for 1 minute.
- Add canned tomatoes including tomato liquid, honey and bay leaves.
- Add 10 cups broth, pepper and oregano.
- Bring to a boil and lower heat to simmer.
- Cook for 20-30 minutes or until lentils are tender and soup is thick.
- Remove bay leaves and add vinegar.
- If needed, add a bit more broth or water to thin.
- Serve with a dollop of plain Greek yogurt, if desired.
Recipe by Growing Weisser at https://www.growingweisser.com/red-lentil-stew
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