Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil
  • 1 medium onion (finely chopped)
  • 6 cloves garlic (finely chopped or minced)
  • 3 carrots (finely chopped)
  • 3 cup celery stalks (finely chopped )
  • 2 teaspoons salt
  • 1 pound lentils (picked and rinsed)
  • 1 (15-ounces) can diced tomatoes
  • 6 cups chicken or vegetable broth (plus more if needed)
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground all-spice
  • 1/4 teaspoon ground ginger
  • Juice from 1/2 lemon ((about 2 teaspoons))

Instruction

  • Heat the oil in a large pot or Dutch oven over medium heat.
  • Add the the onions, garlic, carrots and celery and sauté stirring frequently until the onions become translucent, approximately 5-6 minutes.
  • Add the lentils, tomatoes, broth, coriander, cumin, ground black pepper, all spice and ginger and stir to combine. Bring to a boil.
  • Reduce the heat to low, cover and simmer for about 30-35 minutes or until the lentils become tender. Season with salt and ground black pepper to taste. Remove from the heat and stir in the lemon juice.
  • To make the soup creamy without adding any cream, blend some of the soup with an immersion blender to your desired consistency or by using a regular blender, blend about 2 cups of the soup until smooth. Return the soup to the pot and stir to combine. If the soup is too thick, add additional broth until it reaches your desired consistency.