Go meatless today! Lentils are a great source of protein and fiber. This soup will fill you up and keep you warm on this windy, chilly day.
2 Tbsp olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth
1/2 tsp ground coriander
1/2 tsp ground toasted cumin
1/2 tsp ground cardamom (or ground black peppercorns)
1. Place the olive oil into a large pot over medium heat. Add the onion, carrot, and celery. Sauté until the onions are translucent, about 6-7 minutes.
2. Add the lentils, tomatoes, broth, coriander, cumin, and cardamom. Stir to combine.
3. Increase the heat to high and bring just to a boil. Reduce heat to low, cover and cook at a low simmer until the lentils are tender (about 35-40 minutes).
4. Using a stick blender, puree to your preferred consistency and serve immediately.
Yield: 6 servings (372 calories, 8 g total fat, 1 g saturated fat, 24 g protein, 55 g carbohydrate, 5 g fiber, 13 g cholesterol)
Adapted from a recipe by Alton Brown (The Food Network)