Lentils, carrots and celery are seasoned with cumin and then simmered until tender. Serve this hearty soup on a cold day with a slice of Cinnamon Honey Cornbread. This recipe comes to us from Phnewfula of Turtle Pie’s Drool Session.
Serves 4
- 2 tablespoons of olive oil
- 2 stalks of celery, chopped
- 2 carrots, chopped
- 1 medium onion, chopped
- 1 cup of brown lentil, rinsed and picked over
- 1 tablespoon cumin
- 4 cups of low-sodium vegetable broth
- 1/4 cup additional low-sodium vegetable broth
- or 1/4 cup of cream
Heat the olive oil in a large pot over medium-high heat. Add the chopped celery, carrots and onion. Sauté for 3 minutes, or until vegetables begin to soften.
Add lentils to the pot and stir to combine. Season the lentil veggie mixture with cumin and cook for 2 minutes, or until the cumin becomes fragrant.
Add 4 cups of the vegetable broth and bring to a boil.
Turn heat down to low and let cook for 25-30 minutes, or until lentils are tender. Do not stir for the last 15 minutes of cooking time so the vegetables are able to float to the top.
After 30 minutes, scoop off the vegetables off the top of the soup with a slotted spoon. Puree in a food processor with the additional ¼ cup vegetable stock or cream.
Add pureed veggies back to the pot and stir to combine. Cook 5 minutes more and enjoy!
(10 votes, average: 4.40 out of 5)
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