Spiced Lentil Soup

Only Americans discard the tasty celery leaves; they’re perfectly healthy for you, so keep them in. You can garnish this soup with grated, raw celery root for added flavor and fiber.

Serves: 8Hands-on: 10 minutesTotal: 5 hours 10 minutesDifficulty: Easy


Serves: 8

Ingredients

  • 2 cups dried lentils
  • 4 cups water
  • 8 cups chicken broth
  • 1 cup diced tomato
  • ½ cup diced carrot
  • ¼ cup diced celery
  • 1 cup diced onion
  • 1 Tbsp. kosher salt
  • 3 Tbsp. sherry vinegar
  • pinch of ground cloves
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 tsp. dried thyme
  • 1 tsp. cumin
  • 1 tsp. salt
  • ¼ tsp. black pepper

Directions

  • Soak the lentils in water for 2 hours in a soup pot.
  • Add the chicken broth, tomato, carrot, celery, onion, salt, vinegar, cloves, cinnamon stick, bay leaf, and thyme to the pot and simmer for 3 hours.
  • Remove the cinnamon stick and bay leaf and season with salt and pepper to taste. Serve hot.