Lentil soup is a good hearty soup, especially on a cold dreary day. It's usually a winner with my family, but this version elicited oooo's and aaah's tonight.
Ingredients
- 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 can chopped tomatoes, drained
- 2 quarts chicken broth
- 1 left-over hard cheese rind
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon allspice
- 1/4 teaspoon ground ginger
- dash of cayenne pepper
8 servings
Directions
Saute onion, carrot, celery and salt in the olive oil in a large Dutch oven over medium heat.
Once translucent, add lentils, broth, tomatoes, cheese rind and spices.
Bring to a boil. Then cover, lower heat and simmer for 35 minutes or until lentils are tender.
Remove cheese rind and serve.
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