Quick and easy lentil soup


Man! Since coming home from Utah late Sunday night and then diving headlong into teaching school early Monday morning, I had absolutely no time to shop and cook. Rather than going out to eat, I would rather make something quick and nutritious. This recipe is just that. It took me 20 minutes from start to finish on the prep time. Of course I had to let it simmer for 40 minutes after the prep. Here’s the low down:

Chop 1 cup onion, 1/2 cup carrot, 1/2 cup celery. Cook in a good pot with 2 Tlbs olive oil. Sauté for 5 minutes or until the veggies are nice and soft.

Add 2 quarts veggie broth, 1 pound rinsed lentils, 1 28 oz can diced tomatoes, 1/2 tsp. ground cumin, 1/2 tsp. roasted coriander, 1/2 tsp. ground grains of paradise.

Bring to a boil then immediately turn down heat to low and simmer for 40 minutes. Enjoy!

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