Lentil soup

I love a nice healthy soup because it’s an easy way to eat better while still enjoying great flavor. And this lentil soup is perfect for that! Sometimes I’ll add a few dashes of a smoky hot sauce for heat, but either way it makes for a comforting addition to a cold day.

2 tablespoons olive oil

1 cup finely chopped onion

1 cup chopped carrot

3 minced garlic cloves

1 cup chopped potato

1 cup chopped fennel

1 cup chopped celery

2 teaspoons kosher salt

1 pound lentils (you can use canned here for convenience)

2 -15 ounce cans diced tomatoes

2 quarts veggie broth

1 teaspoon ground coriander

2 teaspoon freshly ground toasted cumin

Optional: Greek yogurt to taste

Salt & Pepper to taste

Heat the olive oil in a large soup pot over medium heat. Add all veggies (but not the lentils), salt and cook until the onions are translucent, approximately 6 to 7 minutes. You may want to cover the pot if they’re browning too quickly. Add the lentils, tomatoes, broth, coriander, cumin and mix. Raise heat to high and boil. Reduce heat to low, cover and simmer until the lentils are tender, approximately 45 minutes. Serve immediately with a dollop of greek yogurt on top.