Cultivate Michigan

Recipe: Lentil Soup

May 7, 2018

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Lentil soup is a warming meal full of legumes and Michigan vegetables.

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Ingredients

• ½ cup + ⅓ tablespoon vegetable oil
• 1 quart + ¼ cup finely chopped yellow onions
• 2 cups finely chopped carrots
• 2 cups finely chopped celery
• 1 tablespoon + ¼ teaspoon salt
• 4 pounds + 3 ounces rinsed lentils
• 4 cups chopped tomatoes
• ⅔ cup + ⅓ tablespoon low-sodium chicken or vegetable base
• 2 gallons hot water
• 2 ⅛ teaspoon ground coriander
• 2 ⅛ teaspoon ground cumin

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Instructions

Place the oil in a large pot and heat on medium. Once hot, add the chopped onions, carrots, celery and salt (if desired) and let the vegetables sweat until the onions are translucent. 

Add the rinsed lentils, chopped tomatoes, broth (prepared from base and hot water), coriander and cumin. Stir to combine. Increase the heat to high and bring to a boil. Reduce the heat to low, cover and simmer until the lentils are tender (approximately 35-40 minutes).

If desired, blend the soup to a smooth consistency. Serve 6 fluid ounces of soup or menued portion.

Recipe provided courtesy of Gordon Food Service