Lentil Soup

Adapted from recipe by Alton Brown

Ingredients: 

• 1 tbsp olive oil-use less if on an oil free protocol. Maybe 2 teaspoons.

• 1 cup finely chopped yellow onion

• ½ cup finely chopped carrot

• ½ cup finely chopped celery

• Sea salt 

• 1 lb lentils, sorted and rinsed 

• 2 quarts chicken or vegetable broth

• ½ tsp freshly ground coriander

• ½ tsp ground toasted cumin 

Instructions: 

• Heat olive oil in a large Dutch oven over medium heat. Add the onion, carrot, celery and a pinch of salt. Sauté, stirring occasionally until onions are translucent, about 6-7 minutes. 

• Add the lentils, tomatoes, broth, coriander, and cumin. Stir to combine. Increase heat to high and bring to a boil. Reduce heat to low, cover, and simmer until lentils are tender, 35-40 minutes. Use an immersion blender to puree to your preferred consistency. Salt to taste.