Lentil Soup Recipe
1/4 cup extra virgin olive oil
2 medium onions, chopped to a fine dice6 stalks celery, chopped to a fine dice2 medium carrots, peeled and chopped to a fine dice2 medium yellow carrots, peeled and chopped to a fine dice1 medium parsnip, peeled and chopped to a fine dice2 medium Yukon gold potatoes, peeled and diced8 large garlic cloves, chopped3 Tbsp parve consommé powder1 tsp kosher salt1 tsp finely ground black pepper1 tsp ground cumin1 tsp ground coriander1 tsp ground turmeric1 cup tomato paste3 dried bay leaves8-10 cups vegetable stock or water2 cups green lentils, rinsed and drained
Heat oil in a large pot over medium heat. Add the onion and celery and sauté until softened, about 5 minutes.
Add the carrots, parsnip, potato and garlic and sauté for 10 minutes, stirring often, until the vegetables soften.
Add the consommé, salt and pepper, cumin, coriander, turmeric, and tomato paste. Stir to combine.
Add the bay leaf and vegetable stock and bring to a boil, about 10 minutes.
Add lentils and cover with a tilted lid. Reduce heat and gently simmer for about 15 to 20 minutes.
Notes:Adjust salt according to taste.Store in a tightly sealed container in the refrigerator for up to 5 days.
