Middle Eastern Lentil Soup

From the Recipe Shoebox. 

1 Tbs. olive oil
1 large onion, chopped
3 cloves garlic, minced
1 large carrot, diced
2 stalks celery, finely diced
6 cups water
1-1/2 cups red or brown lentils
1 can (15-oz.) garbanzo beans, undrained
1 can (15-oz.) cannellini beans, undrained
1 can (14.5-oz) petite diced tomatoes
6 chicken bouillon cubes
1/2 Tbs. curry powder
3/4 tsp. salt
1/2 tsp. ground ginger
1 tsp. lemon pepper
1/2 Tbs. ground cumin
cayenne pepper
, to taste


Directions:  In a large pot, saute the onions, garlic, carrots, and celery in olive oil for about 5 minutes. Add the water, lentils, garbanzos, cannellini beans, diced tomatoes, and seasonings. Bring to a boil for a few minutes then simmer for 1 to 1-1/2 hours, or longer, until the lentils are soft. 

Puree HALF the soup in a food processor or blender.  Return the pureed soup to the pot, add additional water [up to 2 cups] as needed to achieve the right texture, reheat, stir and enjoy!  Serve with fresh hot flatbread and  a swirl of plain greek yogurt if desired.  Enjoy!  

NOTE:  This can also be made in the crockpot.  Skip the saute step and put into the crockpot all at once.  Cook 5-6 hours on high or 10-12 hours on low.  Puree half the soup as directed. 

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