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Red Lentil Soup
Betsy S.
I love this recipe since it's so easy and quick and colorful. Remember all ingredients are approximate and can be adjusted for taste. Add more hot pepper flakes or hot sauce if you want "heat".----Betsy Shipley
15 ml 1 T. olive oil or water to saute
2 carrots chopped
2 celery stalks chopped
1 red onion diced
2 garlic cloves chopped
240 ml1 cup red lentils (brown can be substituted)
470 ml2 cups diced canned or fresh tomatoes
470 ml2 cups vegetable broth (low sodium is fine)
1-2 cups water
350 ml1 & 1/2 c. chopped kale or spinach
Saute the carrots, celery, onion and garlic in the oil or water. Add the rinsed lentils along with the tomatoes, broth and water.
Let simmer for about 15 minutes checking to see that it does not dry out.
Near the end add 1 & 1/2 cups chopped kale or spinach. Simmer another few minutes.
Adjust the seasonings with salt, pepper and whatever else you like.