Corn and Red Lentil Soup

Corn and Red Lentil Soup

Yield: Serves 4-5

1/2 medium onion
2 cloves garlic
2 celery
2 carrots
1 tbs cumin seeds
2 tbs fresh minced rosemary
1 tsp salt
2 bay leaves
2 large tomatoes, seeded
4 cups water
2 cups vegetable broth
3/4 cup lentils
2 ears sweet corn, kernels cut off
1 tsp sherry vinegar

In a dutch oven over medium heat, saute the onion, garlic, celery and carrots for 5-6 minutes or until vegetables begin to soften. Add cumin, rosemary, salt, bay leaves and tomatoes and cook about 5 minutes or until tomatoes begin to give up their juices.

Add the water and broth and bring them to a boil. Reduce heat and simmer for 10 minutes.

With a blender or stick blender, blend the soup as desired.

Add lentils and corn and simmer for 45 minutes

Add vinegar and salt/pepper to taste