Red Lentil Soup(Makes 6 Servings)

• 1 Tbsp. olive oil
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 1 carrot, peeled and chopped
• 1 c. (1/2 lb.) red lentils
• 3 3/4 c. water
• 1 1/2 tsp. chili powder
• 1 bay leaf
• 1/2 tsp. dried thyme leaves
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 1/4 tsp. ground allspice
• 1/4 tsp. ground cumin
• 1 medium tomato, seeded and chopped
• 2 green onions, sliced diagonally

1. In 4-quart saucepan, heat olive oil.
2. Add onion, celery and carrot; saute until onion is transparent.
3. Stir in lentils; heat to boiling.
4. Cook over high heat until liquid is almost evaporated.
5. Stir in water, chili powder, bay leaf, thyme, salt, pepper, allspice and cumin.
6. Heat mixture to boiling.
7. Reduce heat to low and simmer 15 minutes.
8. Stir in tomato and green onions; continue to cook 15 minutes longer or until lentils are tender.

olive oil, onion, celery, carrot, red lentils, water, chili powder, bay leaf, thyme, salt, ground black pepper, ground allspice, ground cumin, tomato, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=337314 (may not work)