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.

INGREDIENTS

• 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

DIRECTIONS

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.