Love, love, love me a big pot of soup on a Sunday. I’ve been a soup-making machine lately since it’s been getting chilly and of course having the leftovers for the week is perfect. This is a crazy easy, belly-warming soup that I’ll be making well into winter. Lentils are my new jam.

Ingredients
2 tbs olive oil
1 cup finely chopped onion
1 cup finely chopped carrot
1 cup finely chopped celery
2 tsp kosher salt
1 lb lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth
1/2 tsp freshly ground coriander
1/2 tsp freshly ground cumin
1/2 tsp freshly ground pepper

Place the olive oil into a large Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt.

Sweat the veggies until the onions are translucent.

Then, add the lentils, tomatoes, broth, coriander, cumin and pepper and stir to combine.

Increase the heat to high and bring just to a boil, then reduce the heat to low, cover and cook at a low simmer until the lentils are tender, about 45 minutes. Taste and stir throughout adding more spices or salt until it’s to your liking. Last is the step I skipped, but would definitely do next time; either ladle some of the soup out into a blender or use a stick blender in the pot to blend the soup until it’s to the consistency you’d like. I tweaked a few things but got this recipe from Alton Brown. Enjoy!