Thursday, February 12, 2015
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 cup brown lentils, rinsed, drained
1 can (14 oz.) diced tomatoes
1 1/2 cups chicken stock
1 1/2 cups water
1 bay leaf
2 tablespoons coarsely chopped fresh dill
1. Heat oil in large saucepan, cook onion, stirring until softened. Stir in garlic, cook until fragrant.
2. Stir in lentils, undrained tomatoes, stock, the water and bay leaf; bring to a boil. Reduce heat; simmer, covered, about 50 minutes or until lentils are tender. Season to taste. Discard bay leaf.
3. Serve soup sprinkled with dill.
Prep + cook time: 1 hour
Serving Suggestions: A dash of red wine vinegar for each bowl and crusty bread.