LENTIL & VEGGIE SOUP

I started making this delicious soup about a year or so ago. I adapted this one from a very basic recipe in a Weight Watchers cookbook, of all places. This version makes 6-8 servings, but I usually double it so I can jar some for future lunches & dinners. It lasts in the fridge about a month and in the freezer about 6 months. I have never had any of it go off and it's never lasted any longer than the above recommendations, so it may even freeze longer - I just don't know firsthand.

This is very similar to an Indian Dahl which is a curried lentil and tomato-based stew/soup. To make a Dahl you basically add curry paste, and coconut cream to this recipe.

For a hearty meal, a bowlful of this with a homemeade dinner roll can't really be beat. It's great for cold winter nights for certain.

INGREDIENTS:

1 Tbsp Oil

2 Crushed Garlic Cloves

1 Chopped Onion

1 Tsp Ground Cumin

1 Tsp Ground Coriander Seed

1/3 Cup Chopped Fresh Coriander (or 2 Tbsp Dried Corander Flakes)
3/4 Cup Rinsed & Drained Lentils (red lentils are what I use)
4 Diced Tomatoes (or a 400 gm can of chopped tomatoes)

2 Cups Fresh Spinach

2 Celery Stalks (optional)

2 Shredded (or Diced) Carrots

3 Cups Stock (I use Beef Stock, but Vegetable Stock would make this 100% vegetarian)

DIRECTIONS:

Heat the oil in stock pot and fry onions until transparent, then add in the garlic and spices and stir those together and let cook 1-2 minutes on med-low heat.

Now add the lentils, remaining veggies, lentils, and stock and increase heat to medium until soup boils.

Reduce heat to low and simmer for 20-30 minutes or until the lentils are very soft, stirring occasionally.

Serve this soup with a dollop of yoghurt (thick unflavoured Greek style) or sour cream and lemon wedges. I also make homemade dinner rolls to have with the soup. Another lovely option is garlic bread. Mmmmm....