Brown Lentil Soup

Name: Brown Lentil Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6-8
Ingredients: 2 Tbsp Water for sauteing; 1 Large yellow onion, chopped; 3 Cloves Garlic, finely chopped; 2 Carrots, finely chopped; 2 Stalks Celery, finely chopped; 2 Cups Brown lentils, picked through and rinsed; 8 Cups Vegetable broth; 1/2 Tsp Ground coriander; 1/2 Tsp Cumin; 1 Tsp Or To Taste Salt

By Heather McDougall
Adapted from Colleen Patrick-Goudreau's The Vegan Table. I love to add steamed kale to this dish, but my boys like it just as it is.

Serves: 6-8

Prep Time: 15 min

Cook Time: 40 min

Ingredients

2 Tbsp Water for sauteing

1 Large yellow onion, chopped

3 Cloves Garlic, finely chopped

2 Carrots, finely chopped

2 Stalks Celery, finely chopped

2 Cups Brown lentils, picked through and rinsed

8 Cups Vegetable broth

1/2 Tsp Ground coriander

1/2 Tsp Cumin

1 Tsp Or To Taste Salt

Directions

1 Heat the water in a soup pot over medium heat. Once hot, add the onion, garlic, carrot, and celery, and cook until the onions are translucent, about 7 minutes. Add the lentils, stock, salt, coriander, and cumin, and stir to combine. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover, and cook until the lentils are tender, about 35 to 40 minutes.

2 Serve as is, or using an immersion blender, puree to your preferred consistency. Alternatively, you may transfer a portion of the soup to the blender, puree, and then return to the pot.

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