Lentil Soup

By amybites

Ingredients

• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped celery
• 1/2 teaspoon kosher salt
• 2 cloves garlic, smashed
• 1 pound lentils*, picked and rinsed
• 1 cup canned diced tomatoes, no salt added
• 2 quarts low-sodium chicken or vegetable broth
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground cardamom
• Additional salt, to taste.

Details

Servings 6
Adapted from amybites.com

Preparation

Step 1

Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 5 to 6 minutes. Add smashed garlic and cook for an additional 1 minute or until fragrant.

Add the lentils, tomatoes, broth, cumin, paprika, ginger, black pepper, and cardamom and 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 35 to 40 minutes.

Using a stick blender, puree to your preferred consistency. Taste and add salt as needed. Serve.