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Lentil-Vegetable Soup
Rating:
(1 rated)
Ingredients
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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Soups_and_broth
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Soups_and_broth