Lentil Soup

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Lentil Soup

Ingredients
2 tablespoon olive oil
1 cup onion, 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

Instructions:

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, 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.

Nutrition Facts

Serving Size:8

 

Amount Per Serving
Calories
2259
Total Fat
43
Saturated Fat
7
Total Carbohydrate
304
Dietary Fiber
144
Sugars
27
Protein
159
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