INGREDIENTS
Servings: 6
Olive oil 
2 tbsp
Onion 
1 cup, chopped
Celery 
1/2 cup, chopped
Carrot 
1/2 cup, chopped
Salt 
2 tsp
Lentils
1 lb, picked, rinsed
Tomatoes 
1 cup, peeled, chopped
Vegetable broth 
2 quarts
Ground toasted cumin 
1/2 tsp
Ground coriander 
1/2 tsp
Ground black pepper 
1/2 tsp
Cooking Lentils: Lentil Soup
Prep:
30 m
Cook:
45 m
Ready in:
75 m
DIRECTIONS
  1. Add oil to a large Dutch oven. Heat over medium. Add onion, celery, carrot, and salt. Cook for 5 minutes, or until the onions are translucent. 
  2. Add lentils. Add tomatoes, vegetable broth, cumin, coriander, and ground black pepper. Stir. Over high heat, bring to a boil. 
  3. Then, reduce to low. Cover. Cook for 50 minutes, or until the lentils are tender. With a blender, blend to the desired consistency. 
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