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Lentil Soup


By Kara Kimbrough 

2 tablespoon olive oil

1 onion, chopped

2 garlic cloves, minced

1 large carrot, chopped

2 celery ribs, chopped

2 cups dried lentils, green or brown, rinsed

1 (14-ounce) can crushed tomato

6 cups vegetable or chicken stock

1/2 teaspoon each cumin and coriander powder

Zest and juice of one lemon

1/4 teaspoon each, salt and pepper or ½ teaspoon of Mrs. Dash


Heat oil in a large pot over medium heat. Add garlic and onion; cook for 2 minutes until vegetables are softened. Add celery and carrot; cook for 7 to 10 minutes or until softened. Add all remaining ingredients except lemon and salt. Stir well to combine.


Increase heat to high and bring mixture to simmer. Using a spoon, scoop accumulated layer of oil, etc., from surface and discard. Cover and reduce heat to medium low. Simmer for 35 to 40 minutes or until lentils are soft.

Image by Chandan Chaurasia
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