Lentil Soup by Feasting At Home

– 1 onion, diced (or sub 2 fat shallots)
– 6 -8 cloves garlic, rough chopped
– 2 tablespoons olive oil
– 4 cups diced veggies – any mix of carrots, celery, parsnip, bell pepper, potato, cabbage
– 1 1/2 teaspoons salt, more to taste.
– 1 tablespoon cumin
– 2 teaspoons coriander
– 2 teaspoons curry powder
– 1 teaspoon turmeric
– 1/2 teaspoon allspice (optional)
– 1 bay leaf or 1 teaspoon herbs de Provence or Italian herbs
– 2 tablespoons tomato paste
– 2 medium tomatoes, diced with their juices (one 14.5 ounce can, diced)
– 4 flavorful cups chicken or veggie stock (or use 3 bouillon cubes w/ water)
– 2 cups water
– 1 1/4 cup small Black Caviar lentils or French Green Lentils You can also substitute split lentils for 1/4 cup of the lentils for a creamier texture.

Prep Time: 20 min
Cook Time: 20 min
Total Time: 40 min