Ingredients
- 1lb organic green lentils
- 4cups yellow onionchopped = 3 large onions
- 4cups leekschopped (white part only) = 2 leeks
- 1tbsp garlicminced = 3 cloves
- .25cup olive oil
- 1tbsp kosher salt
- 1.25tsp ground black pepper
- 1tbsp fresh thyme leavesminced (or 1 tsp dried)
- 1tsp ground cumin
- 3cups celerydiced
- 3cups carrotsdiced
- 3quarts unsalted vegetable stock
- .5cup tomato paste
Servings: people
Units:
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.
Recipe 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)