Description
Spiced Lentil Soup is a cozy marriage of health and comfort, with plant-based protein and fiber plus warm spices, aromatic vegetables, and velvety broth.
Ingredients
2 TB olive oil
1 small onion, diced
2 cloves garlic, minced
1/2 cup (about 2 medium) carrots, diced
1/2 cup (2–3 medium stalks) celery, diced
2 tsp kosher salt
2 cups lentils, rinsed and picked over
1 15-oz can diced tomatoes
8 cups chicken or vegetable broth (homemade is best)
2 tsp ground coriander (fresh ground, if possible)
2 tsp ground cumin (fresh ground, if possible)
1 tsp ground cardamom
1 tsp ground ginger
1 tsp freshly ground black pepper
1 TB neutral oil, such a grapeseed
Instructions
Heat 2 TB olive oil on medium-low heat until shimmering. Add onions, carrots, celery, garlic, and salt, and cook until vegetables soften, 5-7 minutes.
Meanwhile, bloom the spices in oil. In a separate small skillet, heat one TB oil on low-med heat and add ground spices. Stir and cook quickly (about 30 seconds),,just until spices become fragrant. Be careful to make sure they don’t burn. Remove from heat and add spices to the softened vegetables, along with the lentils, tomatoes, and broth.
Bring soup to a boil and immediately reduce heat. Cook at a simmer for 45 mins – 1 hour, until lentils are soft. If desired, use an immersion blender to puree soup, partially or all the way. Taste and adjust seasoning if necessary. Serve hot with some good bread (or biscuits) to sop up the remains.
Notes
… be sure to rinse and pick through your lentils before tossing them in the pot. They can contain dirt and even tiny pebbles.
