Lentil Soup

Ingredients

• •2 tablespoon olive oil
• •1 cup onion, chopped
• •1/2 cup carrot, finely chopped
• •1/2 cup celery, finely chopped
• •2 teaspoon kosher salt
• •1 pound lentils, picked and rinsed
• •1 cup tomatoes, peeled and chopped
• •2 quart vegetable broth
• •1/2 teaspoon coriander, freshly ground
• •1/2 teaspoon cumin, freshly ground and toasted
• •1/2 teaspoon black pepper, freshly ground

Steps

1. 1Place 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, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and pepper and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency (optional). Serve immediately.