Chop in
large chunks:
- 2 carrots
- 2 stalks celery
- 2 potatoes
- 1-2 onions
- 2 tomatoes
You can
also add other vegetables of your choice such as:
- 1 small zucchini
- 1 green pepper
- 5 white mushrooms
Put
vegetables in large soup pot with:
- 5-8 cloves garlic, peeled and left whole
- 1½ cup
lentils (375 mL)
- Use red or brown lentils as desired. Red lentils tend to cook down
into the liquid, making it thicker. Brown lentils remain whole, for a more
traditional lentil stew effect.
- 5-6 cups water (1.3-1.5 L)
- 2 bay leaves
- 2 tsp. ground cumin (10 mL)
- 1½ tsp. salt (7 mL)
- ¼-1½ tsp. ground red chilli (1-7 mL) (adjust to taste)
- 1 tsp. ground black pepper
Also add
one or two of the following as desired:
- ½ tsp. ground coriander
- ½ tsp. ground dill
- ½ tsp. marjoram
- ½ tsp. curry powder
Cover and
bring to a boil. Simmer 30 minutes, stirring occasionally, to blend flavours.