LENTIL SOUP

A warm and hearty soup.

LENTIL SOUP

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tablespoons olive oil

  • 2

    tablespoons onion powder

  • ½

    cup finely chopped carrot

  • ½

    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

  • ½

    teaspoon freshly ground coriander

  • ½

    teaspoon freshly ground toasted cumin

Directions

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.)


Nutrition

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