Red Lentil Soup

Photo: Jennifer Davick; Styling: Buffy Hargett
Unlike other dried beans, lentils cook in minutes. For those busy weeknights, serve Red Lentil Soup. This one-soup meal is ready in less than an hour.

Yield:

Makes 11 cups

Recipe from

Recipe Time

Hands-on: 25 Minutes
Total: 55 Minutes

Ingredients

2 tablespoons butter
1 sweet onion, diced
1 cup chopped carrots
1 cup chopped celery
4 garlic cloves, minced
1 (28-oz.) can diced tomatoes
2 cups dried red lentils
2 extra-large chicken bouillon cubes
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chopped fresh basil

Preparation

1. Melt butter in a Dutch oven over medium-high heat. Add onion and next 3 ingredients, and sauté 5 to 6 minutes or until tender. Add tomatoes, next 5 ingredients, and 5 cups water.

2. Bring to a boil; reduce heat to medium, and cook, stirring occasionally, 30 minutes or until lentils are tender. Stir in basil just before serving.

The Sandwich: Layer chutney, Havarti cheese slices, deli pork slices, and Dijon mustard between multigrain bread slices. Spread outside of sandwiches with butter; cook on a hot griddle over medium heat 3 minutes on each side or until lightly browned.

Note:

December 2011