Tomato Lentil Soup

Directions

1. Wash hands with soap and water.

2. Rinse fresh produce.

3. In a large saucepan or Dutch oven over medium heat, add oil. Once hot, add onion, garlic, carrots and celery. Cook for 8 minutes or until lightly browned. Add broth, tomatoes, tomato sauce, chile pepper, lentils and cumin and bring to a boil.

4. Reduce heat and simmer for 30 minutes or until lentils are tender; discard chile pepper.

5. Remove 2 cups of soup and puree in a blender; return to saucepan and cook for 2 minutes or until heated through.

6. Season with salt and pepper and garnish with cilantro and jalapeño slices before serving.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!