Lentil Soup

I didn't measure anything, so just prepare to your own taste: dry lentils diced tomatoes vegetable broth green onion or regular onion carrots - whole or chopped in half or in large pieces plantain chunk -maybe 1/3 of the whole plantain (optional) fresh garlic, minced or chopped olive oil salt crushed red pepper Cajun seasoning salsa (optional) Heat just enough olive oil to sautee garlic and chopped green onion. Add vegetable broth and dry lentils that have been thoroughly rinsed. (I added the whole bag of lentils to make the mixture thick and hearty.) Add a can of diced tomatoes, salt, crushed red pepper, and Cajun seasoning. Put some very large pieces of carrot and/or some large chunks of a plantain in the mixture. Cover and simmer until lentils and carrots/plantains are tender. Remove the chunks of carrots/plantains and process until very smooth. Add back to the soup mix to make a wonderful thickening agent and to add even more color, flavor, and texture to the soup. I like to mix a spoon or too of salsa in my own bowl of lentil soup for additional flavor. < Prev   Next >