Today is our last day here on the coast, we leave tomorrow morning for our 2 day trip back to our home in the Southwest. Decided to throw a few things together to make a hearty soup for lunch today using lentils, veggies and herbs that were left over. The cumin brought a rich earthy flavor to this dish.
Ingredients:
1 cup of dried lentils
4 cups of water
1 small onion
2 cloves of garlic
1 large carrot diced
1 yukon potato cubed
1 can diced tomatoes undrained
1/2 jalapeno Chile
1 teaspoon of cumin
1/2 bunch cilantro chopped
Salt and pepper
Olive oil
Preparation:
Saute onions about 10 minutes in olive oil until translucent, add carrots, potatoes, cumin, chile and garlic, cook another 5 minutes. Then add undrained canned tomatoes, lentils and water. Cover and simmer 15 to 20 minutes, add chopped cilantro, salt and pepper. Cook until vegetables and lentils are tender about 10 minutes longer. Check for seasoning. Serve.
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