The best lentil soup I’ve ever had!
Add the olive oil into a Dutch oven or heavy soup pot on medium heat. Once hot add the onion, carrot, celery and salt. Cook until the onions are translucent. Add lentils, tomatoes, chicken broth, pepper, coriander and cumin. Mix it all up and bring to boil. Cover and reduce heat to low and cook for 40 minutes. Blend with an immersion blender or carefully scoop into a regular blender and blend to desired consistency. Add some goat cheese on top for some extra flavor.
(Recipe adapted from Food Network.)
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Very tasty! enjoyed the leftovers the rest of the week. Very good with some home made pita bread! I made a few changes, subbed 1 can of diced tomatoes, left out the carrots (didn’t have any) and Left out the goat cheese (not a fan). I definitely recommend giving this recipe a try!!
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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