Servings: 6
Ingredients
1 large onion, chopped
3 tbsp olive oil
4 cloves garlic, sliced lengthwise
1/2 tsp cumin seed, chopped
1/2 cup green lentils
1/2 cup red lentils
2 dried chilies, crushed
2 carrots, diced
2 stalks celery, diced
2 bay leaves
5 cups vegetable stock
Salt and pepper, to taste
1 tbsp rice wine vinegar
Method
In large saucepan, over medium heat, saute onions in oil until golden. Add garlic and cumin seed. Saute an additional 2 to 3 minutes, or until garlic is golden. Add remaining ingredients, except vinegar, and bring to a boil. Cover and reduce heat to low. Simmer, covered an additional 10 to 15 minutes, or until lentils are tender. Adjust seasoning and add vinegar.