Celiac.com 01/21/2014 - A solid, tasty lentil soup recipe is another must for any good kitchen, especially during those chilly winter months.

This simple, easy recipe delivers a rich, tasty soup that is big on lentil flavor. Freeze leftovers for the next cold day!

 Photo: CC--beautifulcatayaIngredients:

  • 2 quarts chicken or vegetable broth
  • 1 pound lentils, picked and rinsed
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 leek, white part only, washed and sliced into julienned strips
  • ½ cup finely chopped shallots
  • ½ cup finely chopped carrot
  • ½ cup finely chopped celery
  • 1 cup peeled and chopped tomatoes
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground coriander
  • ½ teaspoon freshly ground cumin
  • ½ teaspoon freshly ground pepper

Directions:
Heat olive oil in a large stock pot and set over medium heat.

Once oil is hot, add the onion, carrot, leeks, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes.

Add the lentils, tomatoes, broth, coriander, cumin and pepper and stir to combine. Increase the heat to high and bring just to a boil.

Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.

Transfer in small batches to a blender, and purée some or all to your preferred consistency. Serve immediately.

As always, Celiac.com welcomes your comments (see below).