Lentil Soup


3 cups green lentils (or orange lentils)
1 qt. vegetable broth or bullion block (organic)
16 oz. frozen or canned corn
2 cups of fresh diced tomatoes
2 large carrots, sliced
2 or 3 red potatoes cut into chunks
3 diced onions
1 tsp black pepper
3 bay leaves
1 bunch coriander chopped
2 garlic cloves, finely chopped
2 Tbs ground cumin
2 Tbs olive oil


Heat the oil in a large pan and add the onion and garlic. Saute for about 5 minutes until well softened but not browned. Stir in the cumin and cook for a minute or so then add the stock (or bullion and water).
Add lentils and bring vegetable broth and lentils to a boil for about five minutes. Add all other ingredients, cover and simmer until lentils and potatoes are tender. Remove the bay leaves and serve.



The following two tabs change content below.


Latest posts by admin (see all)