Lentil Vegetable Soup
|Salad oil||2 Tablespoon|
|Onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), minced or pressed|
|Carrots||3 , thinly sliced|
|Celery stalks||2 , thinly sliced|
|Chili powder||1⁄2 Teaspoon|
|Regular-strength beef broth/5 beef bouillon cubes dissolved in 5 cups hot water||5 Cup (80 tbs)|
|Lentils||1 Cup (16 tbs)|
|Canned stewed tomatoes||1 Pound (1 Can)|
|Chopped parsley||1 Tablespoon|
|Grated parmesan cheese||1 Tablespoon|
Heat oil in a 4-quart pan over medium-high heat.
Add onion and garlic and cook, stirring occasionally, until soft (about 5 minutes).
Add carrots, celery, and chili powder; cook, stirring, for 1 to 2 more minutes.
Add broth and lentils and bring to a boil; cover, reduce heat, and simmer until lentils are tender (about 35 minutes).
Just before serving, stir tomatoes into soup; cook until heated through (about 1 more minute).
Sprinkle with parsley; pass cheese at the table to spoon over individual servings.