| | Directions | | Heat oil in heavy large saucepan over medium-high heat. Add onions, celery, carrots, garlic powder and cumin; sauté until vegetables begin to brown, about 15 minutes. Add water and lentils and bring to boil. Reduce heat to medium-low, cover, and simmer until lentils are tender, about 35 minutes. Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more water or beef broth by 1/4 cupfuls, if too thick. Season with salt and pepper. |
|
|
| Ingredients | | - |  | 1 cup lentils - clean and washed |
| - | | 2 cups water |
| - | | 1 teaspoon garlic powder |
| - | | 1 teaspoon cumin |
| - | | salt and pepper to taste |
| - | | 2 tablespoons oil |
| - | | VARIATION OF LENTIL SOUP |
| - | | 2 cups chopped onions |
| - | | 1 cup chopped celery |
| - | | 1 cup chopped carrots |
| |
| |
