Lentil-Vegetable Soup
Lentil-Vegetable Soup
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  • 2 carrots, sliced
  • 1 stalk celery, diced
  • 1 onion, chopped
  • 3 cloves garlic, finely chopped
  • 1/2 teaspoon (2.5 ml) ground cumin
  • 2 tablespoons (30 ml) olive oil
  • 6 cups (1.5 litres) chicken broth
  • 1 can 14 oz (398 ml) diced tomatoes
  • 1 cup (250 ml) red lentils
  • 2 bay leaves
  • 1 sprig fresh thyme
  • 1/2 cup (125 ml) chopped flat-leaf parsley
  • Red wine vinegar to taste
  • Olive oil to taste
  • Salt and pepper
  • Preparation
  • In a saucepan over medium heat, soften the vegetables with the cumin in the oil. Season with salt and pepper. Add the broth, tomatoes, lentils, bay leaves and thyme. Bring to a boil, reduce the heat and simmer until the vegetables and lentils are tender, about 20 minutes. Remove the bay leaves and thyme sprigs. In a blender, purée until smooth. Add more broth if necessary. Add the parsley. Adjust the seasoning.
  • Drizzle each serving with vinegar and oil.
  • Description
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