Red Lentil and Vegetable Soup

Red Lentil and Vegetable Soup

Makes about 7 ½ cups; serves 4

Ingredients

• 1 tbsp olive oil
• 4 medium carrots, chopped
• 1 small onion, chopped
• 1 red Bell Pepper
• 1/2 cup celery
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 cup canned diced tomatoes
• 1 cup vegetable broth
• 1 cup dried red lentils
• 1 tsp salt
• 1/8 tsp ground black pepper

Directions

1. In 4-quart saucepan, heat oil on medium until hot. Add carrots and onion, and cook 6 to 8 minutes or until lightly browned and tender.  Stir in cumin; cook 1 minute.
2. Add tomatoes, broth, lentils, 2 cups water, salt, and pepper; cover and heat to boiling on high.  Reduce heat to low and simmer, covered, 8 to 10 minutes or until lentils are tender.