As the weather gets nippier I start having soup for lunch and/or dinner more often. Mostly for warmth, but also because it’s a great meal to make in a large batch and then use the leftovers for lunches to bring to work. The only problem I have with soup is that it usually isn’t super filling, so I research plenty of hearty recipes that resemble a stew more than a soup. This lentil soup is one of my favorites because it’s delicious, nutritious, and filling… and it goes great with cheese sprinkled on top, and who doesn’t love cheese?
:: Ingredients ::
2 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
2 teaspoons salt
1 cup chopped tomatoes
1 pound lentils (I prefer green lentils)
2 quarts chicken broth (can be replaced with vegetable if you’re vegetarian)
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
A sharp cheese, such as parmesan
- Sweat the onion, carrot, celery, and salt in the olive oil in a large pot over medium heat.
- Once the onions are translucent, add the lentils, tomatoes, chicken broth, and spices to the pot. Stir.
- Increase the heat to high until the soup starts boiling. Then reduce the heat to low, cover and let simmer for about 35-40 minutes until the lentils are cooked through.
- When serving, sprinkle a sharp cheese like parmesan or cheddar on top of the soup. The strong flavor compliments the earthiness of the soup.