Shaarey Zedek Synagogue Winnipeg > Catering Services

Red Lentil Summer Soup

Submitted by Kelly Wing, Sous Chef with the Shaarey Zedek Synagogue Catering Department

This nourishing soup recipe won't have you slaving over a hot stove for hours, so you can enjoy the great summer weather.

Yield: 8-10 servings

Ingredients

1/2 large	Yellow Onion, diced
4 - 5	Celery Stalks, diced
2 medium	Carrots, diced
250 ml (1 cup)	Fresh Mushrooms, sliced
1 large	Red Pepper, diced
15 ml (1 tbsp)	Oil

4 litres (16 cups)	Vegetable Broth

22.5 ml (1-1/2 tbsp)	Cumin
15 ml (1 tbsp)	Coriander
5 ml (1 tsp)	Thyme
2.5 ml (1/2 tsp)	Black Pepper
15 ml (1 tbsp)	Celery Salt

500 ml (2 cups)	Red Lentils

Method

Sauté onion, celery, carrots, mushrooms and red pepper in oil on high heat for approximately 3 minutes.
Add vegetable broth. Bring to a boil then reduce heat and allow to simmer for about 10 minutes.
Sauté the dry spices in a small pan on low heat for about 1 or 2 minutes.
To finish, bring the soup to a medium boil, add lentils and sautéed spices. Cook 4 to 5 minutes and serve.