Lentil soup made tastier, healthier

Ingredients:

• 2 cans store-bought lentil soup
• 1/2 a medium-sized red onion, diced
• 2 small or 1 large vine-ripened tomatoes, diced
• 1/4 cup baby peas
• 4 to 5 fresh beans, cut to 1" length
• 2 cloves fresh garlic, diced
• 2 green chillies, diced
• 1" fresh ginger, diced
• 2 Tbsps. fresh coriander, chopped
• 2 tsps. canola or olive oil
  
  

Method:

Add oil to a large soup dish and sauté garlic, onionsand green chilies for a few minutes. Add t he vegetables except for tomatoes. Continue sautéing for another 8 minutes in medium-high heat. Finally add the tomatoes, toss a couple times. Add the canned soups and a can of water. Let the entire pot simmer for about 15 minutes. Turn off stove.

Garnish with the coriander and serve with toasted garlic french bread.

Last recipe posted - Asparagus soup.

^ Please contact me for any of these ingredients or utensils.