Ingredients
- 3 yellow onions
- 6 sticks celery
- 3 red bell peppers
- 3 tbsp fresh oregano
- ⅓ cup olive oil
- 2 tbsp minced garlic
- ⅓ cup tomato paste
- 6 cups red lentils (dry)
- 4 ½ cups canned diced tomato with herbs
- 3 tbsp cumin
- 2 tbsp ground coriander
- 1 tbsp smoked paprika
- ¾ cup sliced almonds
- ¾ cup fresh cilantro
Directions
-
Step 1
Peel and dice onion. Trim celery and finely chop. De-seed and dice red bell pepper. Remove stems from oregano and finely chop as well.
In this recipe- 3 yellow onions
- 6 sticks celery
- 3 red bell peppers
- 3 tbsp fresh oregano
-
Step 2
In a large pot over medium-high heat, combine olive oil, onion, celery and red bell pepper; cook, stirring occasionally, until softened, about 5 minutes. Add garlic and oregano and cook 2 more minutes.
In this recipe- 3 yellow onions
- 6 sticks celery
- 3 red bell peppers
- 3 tbsp fresh oregano
- ⅓ cup olive oil
- 2 tbsp minced garlic
-
Step 3
Add tomato paste and cook, stirring regularly, until very thick, 2 to 3 minutes. Add lentils, diced tomato (along with any liquid) and 15 cups water. Bring mixture to a boil, then reduce heat to low and simmer until lentils are soft and water is almost gone, 20 to 25 minutes.
In this recipe- ⅓ cup tomato paste
- 6 cups red lentils (dry)
- 4 ½ cups canned diced tomato with herbs
-
Step 4
Remove soup from heat. Stir in cumin, ground coriander, smoked paprika and salt and pepper to taste. Cover and let rest 5 minutes before serving. Garnish with sliced almonds and fresh cilantro.
In this recipe- 3 tbsp cumin
- 2 tbsp ground coriander
- 1 tbsp smoked paprika
- ¾ cup sliced almonds
- ¾ cup fresh cilantro
To freeze, pack individual portions in freezer-safe containers with as little empty space as possible. Cover tightly and keep frozen up to 3 months.