Cooking Lentils: Lentil Soup|Print

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

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.
Add lentils. Add tomatoes, vegetable broth, cumin, coriander, and ground black pepper. Stir. Over high heat, bring to a boil.
Then, reduce to low. Cover. Cook for 50 minutes, or until the lentils are tender. With a blender, blend to the desired consistency.