A lot of time, I do my cooking far before the dinner hour, earlier in the day, when I have more energy. Yesterday, I made a big pot of lentil soup before going with Pete to an afternoon movie. There’s nothing like coming home to an already prepared dinner! It’s like magic! Here it is:
Throw it in a pot and let it simmer!
Lentil soup is terrific in the fall weather!
Cheap and easy, just like me!
(Wait a minute.)
- ½ cup water for sautéing vegetables
- 1 cup chopped onion
- ½ cup chopped carrot (I clean the carrots but leave the peel on)
- ½ cup chopped celery
- 1 cup chopped potato (I used two red potatoes, leaving the peel on)
- salt to taste
- 1 pound dried lentils
- 1 14.5-oz. can fire-roasted, chopped tomatoes
- 2 quarts vegetable broth
- ½ teaspoon coriander
- ½ teaspoon cumin
- ½ teaspoon pepper
- Hot sauce (any style), for serving (optional)
- Place the water in a large Dutch oven over medium heat. Add the onion, carrot, celery and salt and cook until the onions are translucent, approximately 5 minutes.
- Add the potatoes and cook another 10 minutes.
- Add the lentils, tomatoes, broth, coriander, cumin and pepper and stir to combine. Bring 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.
- You may serve it chunky, as is. If you like, using a stick blender, puree the soup in the pot to your preferred consistency. Serve immediately.
Enjoy your dinner!