Cumin Lentil Soup
Cumin Lentil Soup
As we transition from summertime to back to school and our schedules start to fill up with after-school activities, my family is back to quick and easy, healthy one-pot dinners during the week. This one is a big hit -- the kids love it and I am able to sneak in some extra greens and other vegetables like kale, tomatoes, and celery. Plus, if I make a big batch and we have leftovers, it freezes really well.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Servings: 6
Ingredients
- 2 tablespoons olive oil
- 1 onion (chopped, white brown or yellow)
- 2 garlic cloves (minced)
- 1 carrot (large, chopped)
- 2 ribs celery (chopped)
- 2 cups dried lentils (green or brown, rinsed, drained)
- 14 ounces crushed tomatoes
- 6 cups vegetable broth
- 2 teaspoons cumin powder
- 1 teaspoon coriander powder
- 2 dried bay leaves
- 1 lemon (for zest & juice)
- Salt & pepper (to taste)
- Kale (finely chopped, for garnish)
Instructions
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Heat oil in large pot over medium heat.
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Add garlic and onion and cook for 2 minutes.
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Add celery and carrot and cook until softened and onion is sweet (about 7-10 minutes).
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Add lentils, tomatoes, and stock, and bring to boil.
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After boil, lower heat to medium low and let simmer for 20 minutes.
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Add all remaining ingredients except lemon and salt, then stir and place lid on, simmering for additional 20 minutes until lentils are soft.
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Using stick blender, do 2 or 3 quick whizzes to thicken soup, or transfer 2 cups cooled soup to blender, blend, then transfer back to pot. Add water if you want to adjust soup consistency.
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Season to taste with salt and pepper.
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Grate zest of lemon and add squeeze of lemon juice just before serving.
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Garnish with finely chopped kale.