Sunday, April 15, 2012

Lentil Soup

I've been wanting to make this for a while...finally made some today and we will be eating it for lunch tomorrow. Thankfully my oldest daughter loved it and ate a bowl right away! The rest will be frozen in individual portions for later :)

Original recipe from FoodNetwork.

  • 1 tablespoons olive oil
  • 1 cup finely chopped onion
  • 1 cup finely chopped carrot
  • 2 teaspoons kosher salt
  • 1 pound lentils, picked and rinsed
  • 1 cup peeled and chopped tomatoes
  • 2 quarts vegetable broth
  • 1 teaspoon freshly ground coriander
  • 1/2 teaspoon freshly ground toasted cumin


  1. Heat the olive oil over medium heat in a large 6-quart Dutch oven. 
  2. Add the onion, carrot, and salt stirring occasionally until the onions are translucent, approximately 6 to 7 minutes. 
  3. Add the lentils, tomatoes, broth, coriander, and cumin and stir to combine. 
  4. Increase the heat to high and bring just to a boil. 
  5. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. 
  6. Using a stick blender, puree to your preferred consistency.

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