Lentil Soup

This is another great soup to warm the soul on a cold winter day. The preparation method is very similar to my Split Pea Soup. If you buy pre-shredded carrot at the grocery store, all you’ll have to do is dice the onion and the celery; so it’s only about 5  minutes prep and 10 minutes hands-on cooking to get this soup on the stove, and then 45 minutes later you are enjoying it!

  • 2 T. olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced or pressed
  • 5 stalks celery, diced (about 2 cups)
  • 2 large carrots, diced or shredded (about 1 cup)
  • 1 t. turmeric
  • 1 t. ground cumin seed
  • 1/2 t. curry powder
  • 1/2 t. each ground black pepper and kosher salt
  • 4 cups organic chicken (or vegetable) broth
  • 4 cups filtered water
  • 16 oz. dried lentils, rinsed and drained

Heat olive oil in a large soup pot. Add onion, garlic, celery and carrots and sauté over medium-low heat for 5 minutes.

Add turmeric, cumin, curry powder, salt and pepper and stir well to combine, allowing a minute or two for the spices to be absorbed by the vegetables.

Add chicken broth, water and lentils; bring to a boil. Cover, reduce heat and simmer 30-45 minutes.

If desired, place half of the soup in a blender; puree and combine back into to the soup pot to achieve a creamy consistency. Yum!