Carrot-Lentil Soup

Although the days are still quite warm, there is a crispness in the air during the morning and evening hours. I'm thankful for the change, and am happy that I can prepare hot soups and legumes in my kitchen again without uncomfortably heating up the house! Supper last night was simple, but savory and special. Our menu was Carrot-Lentil Soup, homemade 100% whole wheat bread, garden tomatoes, and Walla Walla Sweet Onions. Yum! We found the seasoning combination in this soup to be exceptional!

Carrot-Lentil Soup

1 1/2 cups lentils, dried
6 cups water
1 onion, diced
3 cloves garlic, minced
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon ground cardamom
2 bay leaves
2/3 cups carrots, sliced into coins
1 Tbsp. Bragg's Liquid Aminos
1/2 tsp. salt

Rinse lentils and place in kettle. Add water and bring to a simmer. Add onion, garlic, seasonings, and bay leaves. Reduce heat and simmer on low until lentils and carrots are tender. When done, adjust seasonings according to taste. A tablespoon of lemon juice may be added to enhance seasoning flavors. Garnish with fresh parsley and serve.