2 cups dried Red Lentils
32 ounce Vegetable Broth (I'm not vegan so I used chicken)
3 carrots, peeled and cut into chunks
1 can (14.5 ounce) Diced Tomatoes
4 ounces Tomato Paste
1 onion, diced
2 garlic cloves, very finely diced or minced
1 teaspoon Dried Basil
1 teaspoon Dried Thyme (I didn't use)
1/2 teaspoon Ground Cumin
1 teaspoon salt
1/4 teaspoon black pepper
RP Servings: 6
RATING: as written, 2 1/2 stars. With the tweaks below, 3 1/2 stars
First, this smelled AMAZING.
Second, 4 hours on High didn't come close to softening the veggies or half the lentils.
Third, not nearly enough salt or other seasonings.
Fourth, not enough broth - it was more like a stew than a soup.
So, the tweaks, which were easy enough!
* Added about 16 oz more broth
* Added a couple of teaspoons of sea salt
* Added another 1/2 tsp of cumin
* Added more black pepper
* Added about 1/4 tsp of garlic powder
* Added about 1/4 tsp of cayenne (a little at a time so as not to overdo!)
* Cooked another 2 hours on High
With the added tweaks, it's quite good! Mostly it was too thick, too underdone, and too bland as written, but overall not bad. MOST LIKELY I wouldn't add basil next time, and I'm really glad I didn't add thyme. The three spices struck me as an odd combination from the start -- I think I'd steer this more Indian next time, and use a curry mix. But with my tweaks, it was a good lunch the next day!