I made this soup a few days ago, and it was so yummy! We skipped the sour cream and added some cooked rice to the soup to make it a complete protein. I thought it was pretty filling. If you try it out, let me know what you think.
Lentil Soup with Cumin (serves 8)
1 large carrot, peeled
1 stalk celery
1 medium onion
1 potato, peeled
2 cloves garlic, minced
1 T. olive oil
1 t. ground cumin
2 t. salt
1 c. lentils
8 c. water or chicken stock
Salt and pepper to taste
Sour cream (optional)
Chop carrot, celery, onion, and potato into bite-sized pieces. Heat the oil over medium heat in a pot large enough to hold everything. Add the cut vegetables, garlic, cumin, and salt. Cook 5 minutes. Add the lentils and water or stock. Raise heat and bring to a boil. Reduce heat to medium-low and simmer 1 hour. If desired, season with additional salt and pepper, and serve with a dollop of sour cream.
This recipe comes from this amazing cookbook.
