Lentil Soup

Lentil Soup

(serves )

Spring is just around the corner but the cold weather still has its hold on us.  Ready for something a little new but still craving hearty warm foods–I thought: ah Lentils!  Packed with protein, low in calories, and full of flavor these little legumes make quite the soup.

2 tablespoons olive oil

1 medium onion, diced

1/2 cup celery, finely sliced

1/2 cup carrot, peeled and diced

salt and freshly ground pepper

16 ounces (about 3 cups) green lentils, rinsed

48 ounces chicken stock

3 bay leaves

3 large garlic cloves, crushed

1 teaspoon curry powder

1 teaspoon ground cumin

1/2 teaspoon ground ginger

1/4 teaspoon cardamon

In a large stock pot over medium-high heat, add olive oil, onion, celery, and carrot.  Cook for about 8-10 minutes until browned.  Season with salt and pepper.  Add rinsed lentils, chicken stock, bay leaves, and garlic and bring to a boil.  Reduce to a simmer and cook for 30 minutes.  Add curry, cumin, ginger, and cardamon.  Remove bay leaves and cook an additional 10 minutes.  Puree in a blender or food processor until smooth and serve warm.  Enjoy-lentil soup!  Option: you can serve with sour cream, lemon, or fresh minced parsley for a little pizzazz.

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