Lentil Soup


  • 2 Tablespoons 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, Picked and Rinsed

  • 1 Cup Peeled and Chopped Tomatoes

  • 2 Quarts Chicken or Vegetable Broth

  • 1/2 Teaspoon Freshly Ground Coriander

  • 1/2 Teaspoon Freshly Ground Toasted Cumin


  1. Place the olive oil into a large 6-quart Dutch oven and set over medium heat.

  2. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes.

  3. Add the lentils, tomatoes, broth, coriander, cumin and stir to combine.

  4. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.

  5. Using a stick blender, puree to your preferred consistency.

  6. Serve immediately.