Lentil Soup

For those of you who don't know me well enough I'm a huge soup person, I love soup! I could have a bowl every day in the winter; nothing warms your body and soul more than a good bowl of homemade soup. Yesterday was the first day of April and mother nature was playing a cruel joke on us; we had scattered flurries. With this and another around of colds going around the house soup was on the menu.


I kept this lentil soup vegetarian but you could add shreddied/diced ham and it would be wonderful.

Ingredients:

2 tbsp olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, rinsed
1 can diced tomatoes
2 quarts vegetable broth
1/2 teaspoon ground coriander
1/2 teaspoon ground toasted cumin

Salt & pepper to taste

Method:

Place the olive oil in your pan on medium heat. Once hot, add the onions, carrots and celery. Saute until onions are transparent. Add the tomatos, lentils, broth and herbs. Bring to a boil on high heat and then simmer on low for 30-40 minutes, until lentils are tender. Add salt and pepper to taste. 

You can either leave the soup chunky or puree it.