Lentil Soup

I've said it before and I'll say it again - there's nothing like a warm bowl of soup when it's hovering around 15 degrees outside.

Lentil Soup

Lentil Soup
{From Martha Stewart}

1 large onion
3 medium carrots
1 tablespoon garlic powder
2 tablespoons tomato paste
1 1/2 cups lentils, rinsed
1/2 teaspoon thyme
2 cans reduced-sodium chicken broth
1 tablespoon cider vinegar
Salt and pepper to taste {or our favorite Cajun seasoning, Tony's}

1. Dice onion and carrots. Using one tablespoon olive oil, cook in a stockpot for five minutes.
2. Stir in garlic powder and tomato paste. Cook for one minute.
3. Add lentils, thyme, chicken broth, and two cups water. Bring to a boil and then reduce to a simmer. Cover and cook for forty minutes.
4. Stir in vinegar, salt, and pepper. Serves four.

1 comment:

You are awesome.