Red Lentil Soup
6 cups water
2 cups red lentils
14 oz canned diced tomatoes
2 cups potatoes, ½ inch cubes
1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
4 tbsp. McKay’s Broth
2 tbsp. dried parsley
1 ½ tsp crushed garlic
½ tsp turmeric
Boil lentils and water until falling apart (about 20 minutes). Add all remaining ingredients and simmer for another 30 minutes. Adjust spices to taste. You may have to add a little extra or a little less to achieve the perfect taste you desire.
If you like you can add powdered curry, coriander, ginger. Top with chopped cilantro for an Indian style soup delight. Yield 3 cups.
(This recipe has been modified from Weimar Cafeteria)
