Spiced Vegetable Lentil Soup

Start by heating the olive oil in a large pot over medium high heat. Add the onion, carrot and potato and cook until they begin to soften, about 5-8 minutes. Note: the potatoes will continue to cook through the duration of the recipe.

Next add in the garlic and cook for 1 minute. Add the canned tomatoes (liquid and all), vegetable stock and spices. Stir, cover and bring to a boil. When it’s boiling, reduce the heat to medium, partially cover the soup and let it simmer for an additional 15 minutes. If you notice the soup is too thick, add 1/2 cup of water.

Add the lentils and cook the soup uncovered for 40-45 minutes or until the lentils are soft. Again, if you notice the soup losing too much liquid, add more water, 1/2 cup at a time, until it is the consistency you like and want.

Ladle into soup bowls and serve with crusty bread or rolls. Possible garnishes: freshly squeezed lemon juice, chopped cilantro or parsley or a drizzle of olive oil.

Serves 4.