Red Lentil Soup

Yield: 6 cups

Ingredients

1 1/2 tablespoon olive oil

l large onion, chopped

3 garlic cloves, chopped

2 carrots, chopped (about 1 cup)

1/2 cup chopped fresh tomato

1 celery rib, chopped

1 1/4 teaspoon ground cumin

1/2 teaspoon salt

1 cup dries split red lentils

4 cups water

1 1/2 cup chicken stock (you can  use vegetable stock 

if you want the soup all vegetarian) 

2 tablespoon fresh flat leaf parsley

Salt and Pepper to taste

Method:

-In a heavy 5 quart saucepan, heat the olive oil to hot, but not smoking; than sauce the onion, until golden- about 5 minutes

-Add the garlic, carrots, tomato, celery, cumin and salt, stirring about 2 minutes.

-Add the lentils, water and broth and simmer, uncovered, stirring occasionally, until the lentils are tender, about 20 minutes.

-Stir in the parsley then season with salt and pepper

Enjoy,

Chef Ed