Lentil Soup
Dinners, Soups, Vegetarian
Ingredients
2 tablespoons olive oil
1 finely chopped onion
2 finely chopped carrot
1 bulb smashed Roasted Garlic
1-2 ribs finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
28 oz. diced tomatoes with juice
2 quarts vegetable broth
1/2 teaspoon coriander or garam marsala
1/2 teaspoon cumin
1/8 tsp. Pepper
1/8 tsp. Cardamom
1-2 T. Lemon juice (optional)
Directions
Place the olive oil into a large 6-quart Dutch oven and set over medium heat.
Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent.
Add the garlic and cook until the onions begin to brown. Add the lentils, tomatoes, broth, spices, and stir to combine.
Increase the heat to high and bring just to a boil.
Reduce heat to just maintain a simmer and cook until the lentils are tender, approximately 35 to 45 minutes. If the liquid cooks away too much, add a little water.
Blend a portion of the soup with a stick blender, to preference.
Serve immediately with naan, corn bread, or a salad.
Nutrition
Calories: 372 calories
Total Fat: 8 grams
Saturated Fat: 1 grams
Cholesterol: 0 milligrams
Sodium: 762 milligrams
Carbohydrates: 55 grams
Dietary Fiber: 13 grams
Protein: 24 grams
Sugar: 5 grams