2 quarts chicken broth (vegetable broth if preferred)
1/2 tsp Coriander
1/2 tsp Cumin
1/2 tsp Black Pepper
2 cloves of garlic, minced
Instructions
Bring a medium sauce pan of water to a boil. Get
ready a bowl of ice water.
Score an X on the bottom of each Roma Tomatoes.
One at a time, with a slotted spoon, dunk the
tomato into the boiling water for about 30
seconds, you'll see the skin start to peel back.
Then immediately dunk in cold ice water.
Once the tomatoes are are cool enough, peel skin
off and cut the tomatoes. Discard skin and seeds.
In a large dutch oven over medium heat, add the
two tablespoons of Olive Oil.
Once it's nice and hot, add the onion, carrots,
celery and salt. Stir and let the vegetables sweat
for about 7 minutes, then add the garlic and stir
for another minute.
Add the rinsed Lentils, the tomatoes, chicken (or
vegetable) broth, Coriander, Cumin and Black
Pepper.
Stir, cover and bring to a boil before reducing to
low and simmering for 40 minutes.
Remove 1/3 of the soup into a blender and pulse two
or three times then transfer it back to the po, stir
and serve.
Serving
Suggestions
Serve with White Cheddar Crackers
Originally Submitted
3/1/2013
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