Friday, October 5, 2012

Drew Glaser Savory Lentil Soup

Drew Glaser  Savory Lentil Soup

1-2 Tablespoons olive oil (enough to coat the pan and onion)
1 small-medium onion finely chopped
4 cloves of garlic chopped into small squares

1 cup of carrots cut into ¼ inch long chunks
½ cup of celery roughly chopped
½ teaspoon cumin
½ teaspoon alspice
1 teaspoon cinnamon
1 teaspoon ginger
2 Bay leaves
8 cups of Chicken broth*
½ Tablespoon salt
4 cups of Frozen Corn
1 lb of lentils

Heat olive oil on stove, add onions and allow to cook on medium to high heat for ~5 minutes, until translucent. 
Add garlic, carrots, and celery, stir together and cook for an additional 2-3 minutes. 
Add spice blend and bay leaves, stir. 
Add chicken broth and corn. Cook for 15 minutes. 
Add Lentils, cook on medium or high heat until boiling. 
Reduce to simmer and cook for an additional 30 to 45 minutes.

*16-32 oz can of tomatoes and 6 cups of chicken broth may be used as well