Vegetable and Lentil Soup

The weather in Toronto has been up and down.  Some days feel like spring is here and the next day we are pulling out our winter coats again.  These cold days are perfect weather for a hearty bowl of lentil soup!  I’ve been making this soup for about a year now.  The lentils make this very filling and perfect for lunch.  The original recipe has spinach which I usually don’t have on hand so I omitted it.

Vegetable and Lentil Soup
Recipe Adapted from Williams-Sonoma

2 tbsp oil
1 onion, diced
1 carrot, peeled and diced
2 cloves garlic, minced
2 cups brown lentils (whole masoor daal)
1 tsp ground cumin
1 tsp paprika
1 tbsp tomato paste
1 carton vegetable broth
1 28 oz tin of tomatoes
2 cups water
salt and freshly ground black pepper to taste
2 tbsp Parmesan

Rinse lentils.  I like to soak my lentils for 30 minutes so that they cook faster but this step is not necessary.

In a large pot, add the oil and heat over medium-high heat.  Add the onion and cook until softened.  Next add the carrot and cook until softened.  Add the garlic to the pot and cook until fragrant.

Add the lentils, spices, broth, tomatoes (with the juices), water, salt and black pepper.  Stir and bring to a boil.  Lower the heat to lower, cover and cook until lentils are tender.  Stir in Parmesan and enjoy!