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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.)
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