Thursday, April 8, 2010

lentil soup...

So... another lentil recipe, also from This was awesome, but it made so much that I couldn't finish it all and had to toss it. I hate leftovers and I should have frozen half, but I didn't. Surprise! My lack of foresight is not a first.

2 cups dry lentils
2 quarts chicken broth
1 onion, diced
1/4 cup tomato paste
2 cloves garlic, minced
1 tablespoon ground cumin

In a large saucepan combine lentils, broth, onion, tomato paste, garlic and cumin. Bring to a boil, then reduce heat, cover and simmer until lentils are soft, 30 to 45 minutes. Serve with a squeeze of lemon.

Lentils on FoodistaLentils


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