Lentil Soup
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Ingredients
Ingredients
3 tablespoons of extra virgin olive oil
1 whole onion chopped
4 ribs of celery chopped
2 carrots chopped
2 cups of dried lentils (just wash, don't need to soak)
1 cup of chopped tomatoes (I prefer using sweet cherry tomatoes)
3 cups of chicken broth
3 cups of water
1 tsp cumin powder
1 tsp coriander powder
2 dried bay leaves
Lemon juice and black pepper to taste
Directions
Directions
In a large pot, heat the oil.
Add onions and stir fry for 1 minute.
Add carrots and celery and cook until everything is soft. This takes about 10 minutes on medium heat.
Add all the remaining ingredients (except for the black pepper and lemon).
Let the pot simmer for 40 minutes until the lentils are soft.
Take out the bay leaves.
To thicken the soup, use a hand blender directly in the pot with 4-5 pulses, or take out a few cups of the soup and blend it and then add it back.
Garnish with lemon and black pepper.
An instant pot can also be used. This will reduce the cooking time. Just use the sauté feature to stir fry the vegetables and then use a high pressure feature for about 15 minutes to cook everything until it's soft.
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