Red Lentil & Vegetable Stew
|Dried red lentils||8 Ounce (1 1/4 Cups)|
|Water||5 Cup (80 tbs)|
|Potatoes||2 Medium, cut into 1/2 inch chunks|
|Onion||1 Medium, chopped|
|Carrot||1 Large, halved lengthwise and sliced|
|Broccoli flowerets/Cauliflower flowerets/string beans||1 Cup (16 tbs), cut into 1 inch pieces|
|Vegetable bouillon cubes||2|
|Garlic||2 Clove (10 gm), minced|
|Chopped parsley/2 teaspoons dried parsley||2 Tablespoon|
|Ground cumin||1 Teaspoon|
Rinse and drain lentils, discarding any foreign matter. Combine lentils with 5 cups water in a 4-quart pot. Bring to a boil.
While water is heating, prepare vegetables and add to soup. Stir in bouillon cubes, garlic, parsley, salt and cumin.
Once soup has boiled, reduce heat and simmer covered for about 20 minutes until potatoes and carrots are cooked.