Red Lentil Soup

Saute one onion, 2 cloves of garlic, 3 stalks of celery, 2 large carrots, 1 large potato all chopped in olive oil. Add a teas of cumin and coriander and 2 T of tomato paste.  Add one cup of red lentils. Stir to coat with oil.  Add 4 cups stock of your choice. I used vegetable. I also added water, about 2 cups as this got thick.  Simmer for 45 minutes or until the potato is done.  Add 6 T of fresh chopped flat leaf parsley and 3 T of fresh mint. Salt and Pepper if you feel it’s needed.

What I love about lentils is how fast cooking they are.  No need to soak.  The red lentils are just beautiful and a bit milder flavored than the green.

The mint is what makes this soup.

Could be topped with yogurt.  I personally liked it plain

flickr image credit and a dal recipe too

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