LENTIL SOUP

By bjnelson55

A warm and hearty soup.

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

Adapted from keyingredient.com

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.)