A wonderful, healthy soup for crisp fall / winter weather. Lentils easily absorb flavor, so feel free to vary the seasoning to please your family’s palate. Lentils are known for their high levels of protein, fiber, and iron. In addition, they also contain folate, vitamin B1 and minerals.
- 1 cup chopped carrots.
2 cups coarsely chopped cabbage.
1/2 cup sliced celery.
1/4 tsp yellow hing (asefotida).
1 tbsp olive oil.
5 to 6 cups water (start with 5 and add more as needed).
2/3 cups dried brown lentils rinsed and drained.
1 cup fresh tomato puree.
1/2 tsp sugar.
1-1/2 tsp salt (can increase to 2 tsp adjust to taste).
1/2 tsp dried oregano.
1/4 tsp black pepper (can increase to 1/2 tsp as per taste)
1/4 tsp dried coriander powder (optional)
1. In a 3 quart pot, heat olive oil. Add hing, saute momentarily. Add carrots, celery, and cabbage. Add oregano. If you prefer, you can add 1/4 tsp coriander powder. Cook for about 5 minutes until crisp tender.
2. Stir in water, lentils, tomato puree, salt, sugar, and pepper.
3. Bring to boil. Reduce heat. Cover and simmer for about 30 minutes or until the lentils are tender.