Chunky Red Lentil Soup - a recipe from a non-foodblogger
The following is a recipe I created from 3 different soup recipes:
Chunky Lentil & Vegetable Soup
Red Lentil Soup
Best Ever Spinach Lentil Soup
I made it a couple months back for when our families and a few friends gathered at our home after our baby's dedication service at church - and now I'm finally getting around to writing out the recipe. Unfortunately I didn't take any photos. :(
4 cloves of garlic, pressed
500 grams vegetables (I used frozen spinach, carrots, some potatoes, and some cauliflower)
1 tsp salt
1/2 tsp black pepper
1 tsp cumin
15 ounces diced tomatoes or 4 tomatoes (or a combination - I can't remember what I used)
5 cups water
2 tbsp lemon juice
parsley (dried or fresh)
1 cup red lentils
Saute the onion on medium-high heat until the onion is translucent.
Add garlic and some of the vegetables (depending on what you've added) until cooked well. Add the other spices.
Add the water, tomatoes, and lentils. Bring to a boil and then simmer until the lentils have cooked through.
Mix in the lemon juice and sprinkle with the parsley before serving.