Lentil Soup

cafedelites.com

Leanne Brackenreed

Soup

1 tablespoon olive oil

1 yellow onion, chopped

4 cloves garlic, minced

1 large carrot, chopped

1 stalk celery, chopped (just over ½ cup)

2 cups (13 to 14 ounces or 375 to 400 grams) dried green or brown lentils,

3 large tomatoes (or 4 small tomatoes), diced

2 medium-sized potatoes diced into 1-inch pieces, (Yukon gold if possible)

2 quarts (litres) or 8 cups low sodium chicken stock (or broth), divided

2 teaspoons vegetable stock powder (such as Vegeta) or beef/chicken bullion powder

2 teaspoons paprika sweet or mild (or 1 teaspoon smoky)

1 teaspoon ground cumin

1 tablespoon fresh chopped thyme (optional)

¼ cup fresh parsley, plus extra to garnish

Salt and pepper, to taste

Directions at cafedelites.com

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