A soul-warming soup for weird, climate-change-rain-in-late-November Vermont days. Not overly spicy, but that is what I was craving. Delicious with a piece of fresh, crusty bread.
Ingredients
1 onion
2 cloves garlic
1 tbsp olive oil
1 large carrot
2 celery ribs
2 cups lentils
15-oz can diced tomatoes
0.5 tsp ground cumin
0.5 tsp ground coriander
0.5 tsp paprika
2 bay leaves
4 cups chicken stock
salt
pepper
Preparation
Dice the carrots and the celery into small pieces.
Heat the oil with the onion and garlic for 2-3 minutes. Add the carrots and celery and heat, stirring for 6-7 minutes, until softened and their flavor is released.
Add the spices and the lentils, pour in the can of tomatoes and the broth. Simmer for 40 minutes.
Check for texture, adjust with water and puree a portion of the soup in a blender. I removed the tomatoes and about a cup of the lentils, and blended that portion then returned it to the pot.
Simmer for a few more minutes, adjust seasoning with salt and black pepper. Serve warm!
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