4 Servings

Preparation Time: 75 minutes

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Ingredients 1 tbl Extra Light olive oil 1/2 cup chopped onion 1/4 cup finely chopped celery 1 tsp kosher salt 1/2 pound lentils, picked and rinsed 1/2 cup tomatoes, peeled and chopped 32 oz vegetable broth (or chicken) 1/4 tsp ground coriander 1/4 tsp ground cumin

Directions

Heat olive oil in a 3-quart saucepan over medium heat.

Add the onion, celery and salt. Cook until the onions are translucent, about 5 to 7 minutes. Add lentils, tomatoes, broth, coriander, and cumin. Stir to combine. Turn heat to high and bring to a boil. Reduce heat to low, cover and cook until lentils are tender. About 35 to 40 minutes. Puree to your preferred consistency with a stick or traditional blender.