Lentil Soup

Perfect for the days you want something hearty but don't feel like spending hours in the kitchen, this soup can be thrown into a pot to simmer on low for hours until you're ready to serve. I've found when making lentils, it takes some time for the flavors to marinate, so be careful with the salt. This recipe is very similar to the "simple lentils", only slow cooked and with more broth.

Ingredients:

1 cup of dry lentils
16 oz vegetable stock or broth
1 cup of water
1 cup chopped carrots
1 cup chopped celery
2 medium size white onions diced
1/2 cup chopped bell pepper
1 roma tomato chopped
1/4 cup extra virgin olive oil
1 teaspoon crushed garlic
1 teaspoon cumin
1 pinch of thyme
1 pinch of crushed red pepper flakes (optional)
Salt/pepper to taste

Directions:

Rinse your dry lentils and put to the side

In a large pot add olive oil and onions over medium heat until slightly brown

Add carrots, celery, tomatoes and bell pepper. Mix well

Add lentils, vegetable broth, water, garlic, cumin, thyme, crushed red pepper, salt and pepper

Stir and then cover turning heat down to a simmer for at least one hour or until your lentils and vegetables are completely soft

For best results, allow soup to simmer for a few hours