Red Lentil Soup

Red Lentil Soup 

  

  

      Ingredients

 2 tablespoons extra-virgin olive oil

 2 large onions, cut into medium dice

 2 cloves garlic, minced

 2 teaspoons ground coriander

 1 teaspoon ground cumin

 1 teaspoon ground turmeric

 1/2 teaspoon paprika

 1/4 teaspoon ground cinnamon

 1 1/2 teaspoons kosher salt

 1/2 teaspoon ground black pepper

 7 cups vegetable broth 

 1 can (about 20 ounces) crushed tomatoes

 2 cups dried red lentils, washed and rinsed

 3 tablespoons fresh Italian (flat-leaf) parsley

 1 tablespoon chopped fresh cilantro

 Juice of 1 lemon

 Pinch of red pepper flakes                

                       

                                 

 Directions

 1. Heat the olive oil in a large skillet over medium- high heat. 

Add the onions and cook until tender, about 3-4 minutes. 

 2. Add the garlic, coriander, cumin, turmeric, paprika, 

cinnamon, salt, and pepper and cook for another minute or two. 

 3. Add broth and tomatoes and heat to boiling. Pour into a 

5- to 6-quart Crock pot. 

 4. Stir in the lentils, cover the cooker, and cook for 4 to 5 hours 

on high, or 8 to 10 hours on low, until the lentils are tender.

 5. Stir in the pepper flakes, lemon juice, parsley, and cilantro, 

cover, and cook on high for 10 minutes.