3
tbsp garlic – minced
2 medium onions diced
10 ribs celery diced
3 – 4 tbsp olive oil
3 tbsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
3 cups red lentils – washed
and sorted
12 cups chicken broth, veggie broth or water
2 medium potatoes - diced
3 large carrots – diced
1 medium butternut squash peeled, seeded and diced
2” piece fresh ginger – peeled & minced
2 large sweet apples – peeled – cored – diced
35 oz can chop tomatoes
1 Serrano Chile – seeded and chopped (optional – wear
gloves!)
1 lime juiced
Salt/pepper to taste
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Sauté garlic, onions, celery in olive
oil until softened – about 5 min. stir in spices and
add the lentils and broth. Bring it all to a boil, turn down
and let simmer for 15 minutes partially covered. Add potatoes,
carrots, ginger, apples, tomatoes & Chile pepper and
simmer for another 20 minutes until veggies are tender. Add
your salt & pepper to taste.
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