Vegetable Lentil Soup
- Yield 12 servings
The deep and complex flavors of this soup will delight the vegetarian palate. It will make a meal in itself.
- 3 cups water
- 1 cup green or brown lentils
- 6 cups chicken broth or vegetable broth
- 1 cup chopped, seeded, peeled tomatoes
- 3/4 cup peeled cubed thin-skinned potatoes (red, white or Yukon Gold)
- 1 medium onion, finely chopped
- 1 celery rib, cut into 1/4-inch pieces
- 1 medium carrot, peeled and cut into 1/4-inch pieces
- 2 cloves garlic, finely minced
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1/4 cup chopped cilantro
- Grated zest of 1/4 lemon
- Juice of 1 lemon
- 1 teaspoon salt, or to taste
- 1/3 teaspoon pepper
- Bring the water to a boil in a saucepan and stir in the lentils. Reduce the heat to medium-low and simmer for 15 minutes or just until the lentils are tender. Drain and set aside.
- Combine the chicken broth, tomatoes, potatoes, onion, celery, carrot and garlic in a large soup pot and bring to a boil. Reduce the heat and simmer for 30 minutes.
- Add the cumin seeds and coriander. Simmer for 15 minutes longer.
- Stir in the lentils, cilantro, lemon zest, lemon juice, salt and pepper just before serving. Serve the soup hot.
- Garnish each serving with chopped cilantro and pass slices of lemon or lime to squeeze into the soup.
Recipe reprinted with permission from the Palo Alto Auxiliary for Children, Tastes, Tales and Traditions (the Palo Alto auxiliary for Chidren, 2005)