Ingredients :
- 1 pound dry lentils
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 1 yellow onion chopped
- 1 large celery stick chopped
- 1 Teaspoon salt
- Pepper
- 1 container vegetable broth
- 1/2 teaspoon ground cumin
Method :
- Rinse lentils, drain and set aside
- Heat olive oil in stockpot over medium heat
- Add garlic and cook for a minute
- Stir in the onion and celery, season with salt and pepper and cook until tender, about 6-8 minutes
- Add lentils, vegetable broth, and cumin, and bring soup to a boil
- Reduce heat and simmer the soup, covered, for 35 to 40 minutes
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