Ingredients
- 1 lb organic green lentils
- 4 cups yellow onion chopped = 3 large onions
- 4 cups leeks chopped (white part only) = 2 leeks
- 1 tbsp garlic minced = 3 cloves
- .25 cup olive oil
- 1 tbsp kosher salt
- 1.25 tsp ground black pepper
- 1 tbsp fresh thyme leaves minced (or 1 tsp dried)
- 1 tsp ground cumin
- 3 cups celery diced
- 3 cups carrots diced
- 3 quarts unsalted vegetable stock
- .5 cup tomato paste
Instructions
- In a large bowl, cover lentils with boiling water and let stand for 15 minutes. Drain.
- In a large stockpot on medium heat, sauté the onions, leeks, and garlic with the olive oil, salt, pepper, thyme and cumin for 20 minutes or until the vegetables are translucent and very tender. Add the celery and carrots, sauté for 10 more minutes.
- Add the vegetable stock, tomato paste and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings.
Notes
Nutrition Information (per serving)
Calories: 150
Fat: 3 g
Sodium: 285 g
Fiber: 9 g
Protein: 8 g Optional Sprinkle with grated Parmesan Cheese (not included in nutritional analysis)
Fat: 3 g
Sodium: 285 g
Fiber: 9 g
Protein: 8 g Optional Sprinkle with grated Parmesan Cheese (not included in nutritional analysis)