Red Lentil Soup
3 tablespoons olive oil
1 cup diced onion
1 cup diced celery
1 cup diced carrots
3 teaspoons Frontier Organic Garlic Granules
2 cups red lentils
3 tablespoons Frontier Organic Cumin
1 can (15-ounce) diced tomatoes, not drained
1 tablespoon honey
1/4 cup chicken broth powder
1 tablespoon red wine vinegar Frontier Organic Black Pepper
, to taste
8 cups water
Heat oil in large sauce pan over medium heat. Add onions, celery, carrots, and garlic. Stir and sauté for 5 minutes. Stir in red lentils and cumin, cook for 2 minutes. Make sure lentils are coated with oil. Stir in tomatoes with liquid, honey, dry chicken stock and 8 cups of water. Stir. Season with pepper to taste. Bring to a boil. Cover pan, and reduce heat to medium low and cook for 20 to 25 minutes, or until lentils are soft and soup is thick. If needed, add water to thin soup. Stir in vinegar and season to taste.
Optional: a dollop of yogurt or sour cream on top.