Cook Time
18 min
Yields
4 servings
This simple soup is perfect on a chilly fall night.
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ingredients
3
Tbsp olive oil
1
large onion, chopped
4
cloves garlic, sliced, lengthwise
½
tsp cumin seeds
½
cup green lentils
½
cup red lentils
1
small dried chili, crushed
2
carrot, diced
2
stalk celery, diced
2
bay leaf
1
Tbsp red white vinegar
6
cup stock, vegetable
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directions
Step 1
In a saucepan, sauté onions in olive oil on medium heat until golden.
Step 2
Add the sliced garlic and cumin seed and continue to cook for a further 2 to 3 minutes or until garlic is golden.
Step 3
Add remaining ingredients, except the vinegar, and bring to a boil. Cover and reduce heat to low. Simmer, covered, for 30 minutes.
Step 4
Uncover and simmer for a further 10 to 15 minutes or until lentils are tender. Adjust seasoning and add the vinegar.