Ingredients:
- 16 oz Red Lentils
2 quarts vegetable broth (or water and appropriate amount of buillion) - 1 medium red onion
- 6 cloves garlic
- 16 oz frozen mixed veggies
- 1/2 to 1 tsp cumin
- 1/2 to 1 tsp turmeric
- 1/2 to 1 tsp thyme
- 1/2 to 1 tsp paprika
- 1/2 tsp crushed red pepper
- freshly ground black pepper to taste
Directions:
Rinse lentils well and place in soup pot with 2 quarts vegetable broth. Add chopped onion and garlic. Bring to boil. Add seasonings. Cover with lid and simmer 1/2 hour. Add 1 bag frozen mixed vegetables. Simmer 10 more minutes. Adjust seasonings to taste. A squeeze of lemon may be added to the pot as well. Serve with chapatis or other flat bread.
Aisling's Notes: I used a frozen stir-fry vegetable mix for this, which included broccoli, mushrooms, carrots, red pepper, water chestnut and celery.
photos by Aisling, April 15, 2007
