I’ve finally found a lentil soup my husband enjoys! Adjust the spice level to your taste, and present this yummy soup with warm pita bread.
—EVA BARKER LEBANON, NH
PREP: 25 MIN. • COOK: 9 HOURS • MAKES: 14 SERVINGS (3 1/2 QUARTS)
1 1/2 pounds potatoes, peeled and cubed (about 5 cups)
1 large onion, chopped
2 large carrots, chopped
2 celery ribs, chopped
1/4 cup olive oil
4 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon coarsely ground pepper
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
5 garlic cloves, minced
2 cartons (32 ounces each) reduced-sodium chicken broth
2 cans (15 ounces each) tomato sauce
1 package (16 ounces) dried lentils, rinsed
1/4 cup lemon juice
1. Place potatoes, onion, carrots and celery in a 6-qt. slow cooker. In a small skillet, heat oil over medium heat. Add seasonings; cook and stir 2 minutes. Add garlic; cook 1-2 minutes longer. Transfer to the slow cooker.
2. Stir in broth, tomato sauce and lentils. Cook, covered, on low for 9-11 hours or until lentils are tender. Stir in lemon juice.