I love lentil soup! Do you? You should. 😉 Super healthy with lots of vegetables and plant-based protein. If you haven’t tried it before, there are different versions out there. Some more brothy, while others are thicker. I had never made lentil soup before yesterday. I’ve not had a good experience with dried beans in the past. I have found no matter how long I cook them somehow they remain too firm. Despite this history, I decided to give it another try. To combat this potential issue I soaked the lentils in an inch of water all day until I was ready to make the soup. All turned out well! I wish that I had the time to start the soup earlier and let is simmer longer so that it was thicker (I prefer the thicker variety), but that wasn’t the way it worked out. Oh well, next time…
2 TBS olive oil
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1 LB lentils, rinsed and soaked for a few hours
18 oz. jar of diced tomatoes
2 quarts vegetable broth
1 tsp ground coriander
1 tsp ground cumin
Salt and pepper to taste
- Over medium heat sauté the chopped vegetables in olive oil in a large soup pot until onions are translucent (5-10 minutes).
- Add the lentils, tomatoes, broth and spices and stir.
- Increase heat to bring soup to a boil.
- Reduce the heat to low, cover and simmer until lentils are tender (approximately 45 minutes).
- Use a stick blender to puree the soup to your desired consistency.
*Adapted from: http://www.foodnetwork.com/recipes/alton-brown/lentil-soup-recipe.html