Lentil Soup

After reading a lot of blog posts about lentils and lentil soup, I finally decided that it was time for me to try it. I made this lentil soup for the first time and it turned out very delicious. All the flavors in the soup were unique and amazing. Not to mention how healthy it is... :) My husband hates onions so instead of onions, I used chunks of garlic cloves and they were actually really good in the soup!

Lentil Soup 

Adapted and changed from Food Network

Ingredients:

2 tablespoons olive oil
1 cup finely chopped onion (I omitted this but instead used 4 cloves of peeled garlic)
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, rinsed
1 cup peeled and chopped tomatoes
2 quarts vegetable broth
1 teaspoon freshly ground coriander
1 teaspoon freshly ground toasted cumin

Directions:

Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion (or garlic cloves), carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes.

Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.