Quick Lentil Soup

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Quick Lentil Soup

 

2 Tbs (30 ml) olive oil

3 - 4 carrots, sliced 1/4 inch (5 ml) thick

2 celery stalks, diced

1 medium onion, diced

3 - 4 cloves garlic, finely chopped

4 - 6 cup (1 - 1.5 L) vegetable stock

1 15-oz (425 g) can Italian plum tomatoes, crushed with

their liquid

1/2 cup (125 ml) dry red wine

1/2 cup (125 ml) dried lentils

1/2 tsp (2 ml) ground cumin

1/2 tsp (2 ml) fennel seeds, crushed

1/4 tsp (1 ml) ground allspice

1 cinnamon stick

Salt and freshly ground pepper to taste

Chopped fresh parsley for garnish

 

Heat the oil in a large pot over moderate heat and saute the carrots,

celery, and onion until tender but not brown, about 10 minutes. Add

the garlic and saute an additional 1 minute. Add the remaining

ingredients and bring to a boil. Reduce the heat and simmer until the

lentils are tender, about 30 minutes. Garnish with chopped parsley.

Serves 4 to 6.

 

This is from another cooking listserv - I love quick recipes and one-

bowl dinners.

 

Robin