speedvegan

Mom’s Lentil Soup, originally uploaded by speedvegan.

I love my mom’s lentil soup. I remember eating it quite a bit as a child and, even now, I find it incredibly tasty and satisfying.

1 tbsp olive oil
4 cloves garlic, minced
1 small onion, diced
1 small green pepper, diced
1 tbsp tomato paste
5 cups water
2/3 cup dried lentils
2 tsp salt
1 small sweet potato, cubed
1 small carrot, chopped
1 bay leaf
1 tsp dried oregano
1 tsp ground cumin
1 tbsp red wine vinegar
fresh ground pepper, to taste

1. In a large stockpot, saute garlic, onion and green pepper in olive oil over medium heat until tender. Add tomato paste and cook for another minute or two.

2. Add water, lentils and salt. Bring to a boil. Add potato, carrot and bay leaf. Reduce heat and simmer for 30 minutes.

3. Stir in oregano and cumin and cook for another 30 minutes.

4. Drizzle with vinegar and season with fresh ground pepper. Stir, remove from heat and serve with crusty bread.