Red Lentil Vegetable Soup
by Brenda Langton, Tastemaker in Residence
Red lentils are a terrific ingredient because they are quick cooking and have a wonderful texture and color. This vegetable-packed soup is a very simple to prepare crowd pleaser. // serves 8
Ingredients
1 1⁄2 tablespoons olive oil or vegetable oil
1 onion, diced fine
1⁄2 teaspoon fennel seeds
1 1⁄2 cups red lentils, sorted and rinsed
3⁄4 cup chopped canned or fresh tomatoes
7 cups water
2 carrots, sliced
1 cup cauliflower pieces
1 stalk celery, diced
2 teaspoons salt
1⁄4 cup chopped parsley (optional)
Instructions
Heat the oil in a soup pot. Add the onions and fennel seeds and sauté for 5 to 7 minutes over medium heat. Add the lentils, tomatoes, and water and bring to a boil. Turn down the heat and simmer for 25 to 30 minutes. Add the carrots, cauliflower, celery, and salt. Simmer for another 10 minutes, or until the vegetables are soft and the lentils have fallen apart. Add the chopped parsley, if using, after the soup is done cooking.
Cooks Note: Try using Romanesco Broccoli with your Cauliflower
