מרק עדשים כתומות

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Orange Lentil Soup
Ingredients
2 cups of orange lentils
2 medium onions
1 large potato
3 celery stalks without leaves
3 carrots
8 cloves of garlic
A tablespoon of chicken broth powder
½ teaspoon black pepper
½ teaspoon turmeric
2 tablespoons canola oil
Teaspoon cumin
Teaspoon of salt
2 liters of boiling water
Instructions
Cut into small cubes 2 onions, and set aside. Cut into small cubes large potato, 3 medium carrots and transfer to bowl.
Cut the celery stalks into thin ring halves and add to the bowl. Cut 8 cloves of garlic into halves lengthwise and add to bowl.
Heat in a saucepan 2 tablespoons oil for about 2 minutes. When the oil is hot add the onion cubes, stir and fry until the onion becomes transparent. Add the halves of the garlic, the diced potatoes and the carrots, the halves of the celery rings and stir for about 2 minutes.
Pick the lentils, rinse well and add to the pot. Fry with the vegetables for about 2 minutes and add 2 liters of boiling water. Bring to a boil and lower flame.
Add a tablespoon of chicken broth powder, flat teaspoon cumin, 1/2 teaspoon black pepper, 1/2 teaspoon turmeric, salt teaspoon and mix. Close the pot lid to cover half of the pot (not fully covered) and cook for about 45 minutes. The soup is ready when the lentils are melted. (Stir occasionally)

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