LENTIL SOUP 18 Recipe

Heat oil in heavy large saucepan over medium-high heat. Add onions, celery, carrots, garlic powder and cumin; sauté until vegetables begin to brown, about 15 minutes. Add water and lentils and bring to boil. Reduce heat to medium-low, cover, and simmer until lentils are tender, about 35 minutes. Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more water or beef broth by 1/4 cupfuls, if too thick. Season with salt and pepper.