Lentil and Vegetable Soup

Lentil and Vegetable Soup

Serves 6-8

Ingredients:

1 small onion, peeled and chopped

½ t. minced garlic

3 cups stock (chicken, beef, or vegetable)

½ cup of chopped tomatoes (fresh or canned diced tomatoes)

1 carrot (scrubbed and chopped)

1 medium potato (scrubbed and chopped)

½ cup of red lentils (first pre-rinsed under cold water)

1 t. curry powder (optional)

Salt and pepper to season

Directions:

1.Heat vegetable stock in a large saucepan. Add onion and garlic and stir over medium heat until onion softens.

2.Add potato, carrot, tomato, and lentils.

3.Bring to a boil then simmer for 30 minutes or until vegetables are soft.

4.Season with curry powder, salt, and pepper.

Contact

Marybeth Mitcham
Nutrition, Food Safety, and Healthy Living Educator
mem467@cornell.edu
518-623-3291 or 668-4881

Last updated December 9, 2020