Creamy Lentil and Cumin Soup
Melt butter in Dutch oven or large saucepan set on medium heat. Add onion, carr
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Cooking tools:
- Blender
- Dutch oven
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Wooden spoon
- Airtight container
- Freezer
Ingredients
- 2 tbsp (30 mL) GAY LEA - Spreadables Regular
- 1 onion, finely chopped
- 2 carrots, peeled and finely copped
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
- 4 tsp (20 mL) ground cumin
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) pepper
- 4 cups (1 L) chicken broth, or vegetable, sodium reduced
- 28 oz (796 mL) canned diced tomatoes
- 1 1/2 cups (375 mL) dried red lentils
- 1 cup (250 mL) GAY LEA - Original Sour Cream
- 1/4 cup (50 mL) fresh parsley leaves, chopped
- 1 tsp (5 mL) lemon juice
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