Carrot Lentil Soup

 

CARROT LENTIL STEW

Add 1 CUP DRY LENTILS to

4 CUPS WATER in a large boiler.

Bring to a boil, cover, turn off heat, and let sit overnight

Rinse water off the lentils the next day.

Return to the pan and add enough water to cover the lentils by an inch.

Let the water and lentils come to a boil. Cover. Remove from heat.

In a soup pot,

Sauté 1 sweet ONION, diced

in OLIVE OIL about 5 minutes

Add 4 TSP minced GARLIC

and 1 TSP GINGER PASTE

Sauté until all are well cooked

Add 2 CUPS sliced CARROTS and enough water to cook for 30 minutes or until longer to ensure the carrots are cooked

Add the pot of LENTILS with its water to the soup pot.

Plus

1 TSP Ground CUMIN

½ TSP Ground ALLSPICE

½ TSP Ground CINNAMON

2 TBSP fresh PARSLEY finely chopped

½ TSP RED PEPPER FLAKES

Cook 10 minutes

Add 1 14-16 ox can petite DICED TOMATOES including the liquid

and 3 VEGETABLE BOUILLON CUBES (use the cubes which require 1 cup of water per cube, but do not add the water)

Cook down to desired consistency

Add up to 1 TSP SALT if needed

Cook additional 5 minutes

Blueberry Scones for dessert