Carrot Red Lentil Soup

Serves: 2 quarts

Ingredients

· vegetable oil

· 1 cup yellow onion medium dice

· 1 quart medium dice carrots

· ½ cup medium diced turnip

· 4 garlic cloves, minced

· 2 teaspoons ground cumin

· 1 teaspoon ground ginger

· 2 teaspoons ground cardamom

· 28 oz. tomato strips (can)

· 1 cup red lentils, picked over and rinsed

· 4 cups vegetable broth

· 2 cups water

· 1 teaspoon salt, more to taste

· Pinch red pepper flakes

· Freshly ground black pepper

· Dash of red wine vinegar

Instructions

1. Warm the oil in a sauce pan over medium heat.

2. Add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.

3. Add the garlic, cumin, cardamom and ginger. Cook until fragrant while stirring constantly, about 30 seconds.

4. Add tomatoes, lentils, broth, turnip and the water. Season with salt, pepper and a pinch of red pepper flakes.

5. Bring the mixture to a simmer, then partially cover the pot. Cook for 30 minutes, or until the lentils are tender.

6. Puree the soup, taste and season. Add water to thin if necessary

Salem Culinary