Lentil Soup

Lentil Soup

I got a thumbs up all around the table the evening I made this for dinner. For a richer tomato flavor, use the 28 oz. can of crushed tomatoes.

Ingredients

• 2 Tbsp. olive oil

• 1 medium onion, chopped

• 1 cup of carrots, chopped

• 4 tsp. garlic, chopped

• 2 cans (each 15 oz.) petite diced tomatoes, OR 1 undrained 28 oz. can of crushed tomatoes

• 4 cups of vegetable beef broth, OR

• 2 cups of water

• 1 cup dried lentils, rinsed

• 1 tsp, cumin

• 1 tsp, curry

• 1 tsp, garlic powder

• 1 tsp, Tony Chachere's Original Creole Seasoning*

• 2 tsp. salt

• 1/2 tsp. black pepper

• 1 Tbsp. dried parsley

• Pinch of red pepper flakes, optional

Instructions

1. Sauté the onion, carrots, and garlic in olive oil until soft. Add the tomatoes, broth, and water. Add the lentils. Bring to a boil. Reduce to simmer and add the rest of the seasonings. Simmer a minimum of 1 1/2 hours so the lentils will be soft. It’s better the next day because of the blending of the flavors. Serve with French bread and a salad. YUM!

Recipe Notes

*This recipe is gluten-free if the Tony Chachere's is omitted.

-Ally