Red Lentil Soup

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. 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. 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.
3. 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.