Lentil soup and salad night is the healthiest dinner and makes me feel like I could eat anything the rest of the week, not literally, but almost:) This lentil soup recipe is delicious and reminds me of pasta fagoli, which is pretty much the same thing except pasta instead of lentils.
1 small yellow onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 cloves garlic, coarsely chopped
1 t. ginger, minced or grated
1 tomato, chopped
1/2 can of diced tomatoes
2 cups lentils, soaked in cold water for 15 minutes
3 cups chicken broth
1 t. cumin
1 t. coriander
salt & pepper
Serve with sour cream and cilantro
Saute onions, carrots and celery in 1-2 T. olive oil on medium-high heat for 5 -8 minutes or until tender. Add garlic and ginger. Cook until fragrant, about 1 minute. Add tomatoes and cook for 2 minutes. Add broth, lentils, and spices. Bring to a boil. Cover and reduce heat to medium-low and simmer for 30-40 minutes. Place half of the soup into a food processor and puree. Return puree to soup. Serve warm with sour cream and cilantro.