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
- 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)
Heat oil in large pot over medium heat.
Add garlic and onion and cook for 2 minutes.
Add celery and carrot and cook until softened and onion is sweet (about 7-10 minutes).
Add lentils, tomatoes, and stock, and bring to boil.
After boil, lower heat to medium low and let simmer for 20 minutes.
Add all remaining ingredients except lemon and salt, then stir and place lid on, simmering for additional 20 minutes until lentils are soft.
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.
Season to taste with salt and pepper.
Grate zest of lemon and add squeeze of lemon juice just before serving.
Garnish with finely chopped kale.