Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
A solid, tasty lentil soup recipe is another must for any good kitchen, especially during those chilly winter months.
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!
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.