How to Make Simple Vegetarian Lentil Soup

by Jen Frontain

Supplies

  • 2 Pounds Pre cooked Lentils
  • 1 Cup Carrots
  • 1 Cup Celery
  • 2 Cups Onion
  • 1 ½ Teaspoons Coriander
  • 1 ½ Teaspoons Cumin
  • 1 Teaspoon Celery seed
  • 4 Quarts "Chicken" stock
  • 4 Canned peeled stewed San marzano tomatoes
  • 1 Cup Sauce form canned tomatoes
  • 2 Tablespoons Cooking oil
  • 3 Teaspoons Kosher salt
  • Instructions

    Step 1

    I usually cook my own lentils, but these are handy and delicious.

    Step 2

    Boil four quarts of water.

    Step 3

    Add three tablespoons faux chicken base to boiling water and remove from heat and set aside.

    Step 4

    At this point you'll be making a basic Mirepoix.

    Step 5

    Heat oil on medium heat in large pot.

    Step 6

    Dice one cup carrots.

    Step 7

    Dice one cup celery.

    Step 8

    Dice two cups cup onion.

    Step 9

    Add celery, carrots, onion, and salt to hot oil.

    Step 10

    You will sweat the onions and cook the vegetables until onions are clear, about 5-7 minutes.

    Step 11

    Add "chicken" stock, and stir.

    Step 12

    Add 1 1/2 teaspoons of cumin and coriander and add 1 teaspoon celery seed.

    Step 13

    Chop four San marzano tomatoes and add to the pot with one cup of the juice.

    Step 14

    Let the soup cook for about an hour, hour and a half, to let the soup thicken, and the flavors to meld and become concentrated. You can cook it to your desired thickness and taste.

    Step 15

    Serve warm, and enjoy.