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Lentil Soup

By

warm, hearty soup

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Rate this recipe 4.5/5 (17 Votes)

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons onion powder
  • 1/2 cup finely chopped carrot
  • 1/2 cup finely chopped celery
  • 3 medium potatoes (cubed)
  • 2 teaspoons kosher salt
  • 1 pound lentils, picked and rinsed
  • 1 cup peeled and chopped tomatoes
  • 2 quarts chicken or vegetable broth
  • 1/2 teaspoon freshly ground coriander
  • 1/2 teaspoon freshly ground toasted cumin

Details

Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add carrot, celery and salt and sweat until veggies are tender, approximately 6 to 7 minutes. Add the lentils, tomatoes, potatoes, broth, coriander, onion powder and cumin. Stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 50 to 60 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately. (blending is optional, this soup is wonderful as is)

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