Lentil Soup

Nothing beats lentil soup on a grey day in January.

Lentil Soup

Lentil Soup

  • 1 medium onion, diced
  • 3 large cloves garlic, minced
  • 2 cups chopped mushrooms
  • 3/4 cup chopped carrots
  • 3/4 cup chopped celery
  • 2 cups peeled and chopped potatoes
  • 2 tbsp tomato paste
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/8 – 1/4 tsp black pepper
  • 1 1/4 cups dry green lentils
  • 7 cups water
  • 3 cups chopped kale or collards

In a large pot on medium heat, cook onion, garlic, mushrooms, carrots and celery for 8-10 minutes, adding a splash of water if necessary. Add potatoes, spices, tomato paste, lentils and water. Increase heat to bring to a boil, then reduce heat to low, cover and simmer for 40 minutes. Remove from heat, add greens and replace cover. Let sit for 5 minutes so the greens can soften. Serves 5.

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