Lentil Soup

     I love soups. As soon as the weather turns the slightest bit chilly I'm ready to bring back the inclusion of a soup into our weekly menu. One of my favorite soups is lentil soup. It's hardy, wholesome, and economical. It's also mighty tasty! This recipe freezes well, so it's a great one to save some or make extra to freeze for a quick meal in the future. 

Lentil Soup

              Serves: 6-8                                                   Time: approx. 1 hr. 15 min

Ingredients:

2 tbsp. olive oil

1 c. onion, chopped

1/2 c. carrot, chopped

1/2 c. celery, chopped

2 tsp. salt

1 lb. lentils, rinsed and picked (watch for rocks with any dry beans)

1 c. tomatoes, peeled and chopped

2 qts. chicken broth/stock

1/2 tsp. coriander

1/2 tsp. cumin

1/2 tsp. all-spice

1/4 tsp. ginger

Directions:

1. Heat olive oil in a large pot. Add the onions, carrots, celery and salt until the onions are translucent. 

2. Add remaining ingredients and stir to combine. 

3. Bring soup to a boil and then reduce temperature to low. Cover and simmer until lentils are soft. 

Meal suggestion: serve with bread and fruit. 

*Recipe adapted from Alton Brown's recipe featured on Food Network*

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