Lentil Soup

From the Gourmet Easy recipe book.

Serves 3-4 · 40 mins

Ingredients

• 1 cup dried green or brown lentils, rinsed and drained
• 1 large onion, finely chopped
• 3 carrots, peeled and diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• (with juice)
• 6 cups vegetable or chicken broth
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• 2 tablespoons olive oil

Method

1. In a large pot, heat olive oil over medium heat.
2. Add chopped onions and carrots. Sauté until the vegetables are softened.
3. Add minced garlic, ground cumin, ground coriander, paprika, and turmeric. Stir and cook for an additional minute.
4. Add rinsed lentils, diced tomatoes (with juice), and broth to the pot.
5. Bring the soup to a boil, then reduce heat to low and simmer, covered, for about 25-30 minutes or until lentils are tender.
6. Season the soup with salt and pepper to taste. Adjust the seasoning if necessary.
7. Optional: For a creamier texture, you can blend a portion of the soup using an immersion blender or by transferring a cup of soup to a blender and then mixing it back in.
8. Ladle the soup into bowls. Serve the lentil soup hot and savor the comforting, nutritious flavors!