Lentil Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 Tablespoons olive oil | |
| 1 cup finely chopped onion | Washed, peeled and finely chopped |
| 1 cup finely chopped carrot | Washed, peeled and finely chopped |
| 1/2 cup celery | Washed, trimmed and finely chopped |
| 1 teaspoon salt | |
| 1 pound lentils | Picked and rinsed |
| 1 can (14 oz.) stewed tomatoes | |
| 2 quarts low sodium chicken or vegetable broth | |
| 1/2 teaspoon ground coriander | |
| 1/2 teaspoon ground cumin | |
| 1/2 teaspoon garlic powder |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Place the olive oil into a large stock and set over medium heat. | |
| 2 | Once hot, add the onion, carrot, celery and salt and cook until the onions are translucent, approximately 6 to 7 minutes. | |
| 3 | Add the lentils, tomatoes, broth, coriander, cumin and garlic powder and stir to combine. | |
| 4 | Increase the heat to high and bring just to a boil. | |
| 5 | Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. | Cook until internal temperature reaches 135°F. |
Posted in Soup Recipes
