Delicious Recipe For Lentil Soup

Written by John fenster

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1 cup dry green or brown lentils, rinsed and drained 2 tablespoons olive oil 1 onion, chopped 2 carrots, diced 2 celery stalks, diced 3 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon smoked paprika (optional) 1 bay leaf 6 cups vegetable or chicken broth 1 can (14 oz) diced tomatoes Salt and pepper to taste Juice of 1 lemon


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The olive oil should be heated over medium heat in a big pot. Cut the onion, carrots, and celery into small pieces and add them.


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If you are using it, add the smoked paprika, ground cumin, ground coriander, and crushed garlic.


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Sauté for one to two minutes more, until the spices start to smell good.


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Add the rinsed lentils, diced tomatoes, bay leaf, and either veggie or chicken broth. Set the soup on low heat.


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Lower the heat, cover the pot, and let the soup cook slowly for 25 to 30 minutes, or until the lentils are soft.


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Include salt and pepper in the soup as needed. Ignore the bay leaf.


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Just before serving, stir in the lemon juice to give the soup a fresh, bright taste.