Recipe: Lentil Soup

Lentil soup is a classic autumn dish that provides nourishment and comfort on those cold nights. Try out this recipe for a simple and flavorful vegan meal.

Ingredients:

• 2 cups of Talia’s Dried Green or Red Lentils, rinsed and drained
• 2 tbsp. olive oil
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 large carrot, chopped
• 2 ribs of celery, chopped
• 6 cups of vegetable or chicken stock
• 1/2 tsp. cumin
• 1/2 tsp. ground coriander
• 1 1/2 tsp. paprika
• 2 bay leaves
• Zest and juice of 1 lemon
• 1/4 tsp. salt
• 1/4 tsp. pepper
• Chopped parsley, for garnish

Instructions:

1. Pour the olive oil into a large pot over medium heat. Add in the onions and garlic and sauté until the onions have softened, about 1-2 minutes.
2. Add in the celery and carrots. Cook for an additional 7-10 minutes until soft.
3. Pour in the lentils and vegetable or chicken stock. Season with cumin, coriander, paprika, and bay leaves. Stir well.
4. Turn up the heat and bring to a boil. Scoop and discard the scum from the surface. Cover and turn down the heat to medium low. Simmer for 35-40 minutes, until lentils are soft.
5. Remove the bay leaves.
6. Take out 2 cups of the soup and transfer to a blender. Blend lightly and put back into the pot.
7. Add water if the soup is too thick. Season to taste with salt and pepper.
8. Grate over lemon zest and squeeze in the juice.
9. Before serving, garnish with chopped parsley.

*Original recipe from Recipe Tin Eats.