Brown Lentil Soup
By Heather McDougall
Adapted from Colleen Patrick-Goudreau's The Vegan Table. I love to add steamed kale to this dish, but my boys like it just as it is.
Prep Time: 15 min
Cook Time: 40 min
1 Heat the water in a soup pot over medium heat. Once hot, add the onion, garlic, carrot, and celery, and cook until the onions are translucent, about 7 minutes. Add the lentils, stock, salt, coriander, and cumin, and stir to combine. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover, and cook until the lentils are tender, about 35 to 40 minutes.
2 Serve as is, or using an immersion blender, puree to your preferred consistency. Alternatively, you may transfer a portion of the soup to the blender, puree, and then return to the pot.