Ingredients
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2 tablespoons vegetable oil
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1 medium onion, chopped
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1 stalk celery, chopped
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2 garlic cloves, minced
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1 (28 ounce) can chopped tomatoes
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4 cups vegetable stock
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1/2 cup red lentil
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2 tablespoons dried parsley (or one bunch fresh, chopped)
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to taste salt and pepper
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1 -2 teaspoon sumac
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1 small lemon, juice of
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1 medium carrot, chopped
Instructions
- Heat the oil in a soup pot over medium heat. Add the onion, celery, and carrot, and cook until softened (a few minutes). Add the garlic, then, in a minute add the tomatoes and stock.
- Simmer for about 20 minutes, season, and let it cool.
- Puree the soup, then strain back into the pot. This removes tomato skins and most seeds.
- Add the lentils and return to a low simmer.
- Taste a lentil in about 15 minutes to see if it’s tender. If not, continue cooking, but don’t let them get mushy.
- Add the sumac and parsley. Taste for seasoning and add lemon juice if you like.