Lentil Soup

Smith, P. “Creamy Vegetable Soup.” Dinner with the Doctor.
Unpublished, 2016.

1 onion (diced)
3 carrots (diced)
2 ribs celery (diced)
4-5 cloves garlic
2 cups dry lentils
15 ounce can of diced tomatoes
4 cups vegetable broth
3 cups water
1½ tsp cumin
2 bay leaves
1 tsp paprika
½ tsp salt (or more to taste)
1-2 med potatoes, peeled and cubed small

Directions:

1. In large stockpot, over medium heat, sauté onion, carrots and celery in a small amount of water (about 7 minutes)
2. Mince garlic, rinse lentils, and peel and cube potatoes.
3. Add garlic, cumin, salt and paprika to stockpot, sauté 1 minute.
4. Add broth, water, tomatoes, potatoes, lentils and bay leaves to stockpot.
5. Increase heat and bring to a boil then reduce heat, cover, and simmer about 40 minutes or until lentils are tender.
6. Consider adding 4-5 ounces roughly chopped spinach during the last few minutes of cooking.