Ingredients:
- 1-2 T avocado oil
- 1 diced yellow onion
- 2-3 cloves of minced garlic
- 4-5 diced carrots
- 4-5 diced celery stalks
- 2 T tomato paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- salt & pepper to taste
- 2 bay leaves
- 1 1b bag of lentils (I like the smaller dark brown lentils because they stay firmer when cooked).
- 4 cups chicken (or vegetable broth)
- ¼ cup wine to deglaze pan
Directions:
First, rinse lentils. Boil water. Put lentils in a large bowl and cover with the boiling water. Let steep for 15-20 min. Then drain.
Meanwhile, coat Dutch oven or soup pot with avocado oil. Toss in diced yellow onion. Pieces should be on the small size to match lentils. Saute a few minutes and then add minced garlic, salt and pepper.
Add diced celery and saute a few more minutes.
Add diced carrots.
Add in cumin and coriander.
Add in tomato paste. Let activate for 1 minute. Then deglaze the pan with ¼ cup wine or 2 tsp apple cider vinegar.
Add in the rest. Of the ingredients: broth, bay leaves, lentils.
Simmer for 45 min to an hour on the stove, covered. Add additional water or broth if soup is too thick.
Serve alone or over rice. Serve with hummus and a dollop of yogurt on top. Chopped cilantro or chopped Italian parsley.