2 cups dry lentils, rinsed
8 cups chicken stock
1 onion, diced
1 ¼ cups diced carrots
¼ cup finely diced green pepper
1 Tbsp dried parsley
3 Tbsp tomato paste
2-3 cloves garlic, minced
1 Tbsp cumin
½ tsp turmeric
1 cup chopped cauliflower
Mix everything except the cauliflower together in a large saucepan and bring to a boil. Reduce heat, cover, and simmer for 30-40 minutes. Add cauliflower and let it simmer for another 10 minutes or until cauliflower is cooked. Serve with fresh bread and cheese.
My notes:
I radically changed an allrecipes.com recipe and this is the end result. I used green lentils, but I think you could use any colour. The original recipe called for more tomato paste, so if you like it really tomato-y you might want to add more. I think peas would be good in this, but I didn’t have any. Four out of six people in my family liked this. J
1 comment:
April 2010 - i'm back to say: this soup is really good with some leftover roast beef or pork chopped up and added to it.
today i cooked up a bunch of beef and pork in coke (yes, coca-cola) in the crock pot. it just falls apart after that. i froze most of it for future use, but added some to the soup. it got good reviews from my people. :)
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