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.
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.
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!