kosher salt and freshly cracked black pepperto taste
½teaspooncoriandertoasted and freshly ground
Parsley or Cilantrofor serving
Sort and discard any legumes that are cracked or broken, and any stones or debris. Soak the lentils for 1 hour prior to cooking. (see notes)
Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion, carrot, celery, and a healthy pinch of salt. Sweat the vegetables until the onions are translucent; about 6 to 7 minutes.
Stir in the lentils, tomatoes, vegetable broth, ground coriander, and ground cumin. Bring the soup to a boil over high heat, then cover and reduce the heat. Simmer over low heat until the lentils are tender; about 20 to 30 minutes.
Serve hot sprinkled with parsley or cilantro.
Soaking Lentils: Soaking lentils before cooking aids in digestion and reduces cooking time. Soaking lentils helps extract sugars and reduces the gas they can give you. If you have a sensitive tummy you may want to give them a soak. You do not have to soak the lentils, however, you will need to cook them longer since it will take more to make them tender.For a thicker consistency, use an immersion blender to blend up the soup for about 30 seconds.Recipe Adapted from Alton Brown
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