Spiced Red Lentil Soup

• 2 Tablespoons Vegetable Oil
• 1 cup Leeks, Cleaned, Medium Dice
• 3/4 cups Yams, Medium Dice
• 1/2 cups Carrot, Medium Dice
• 1/2 cups Celery, Medium Dice
• 1 clove Garlic, Minced
• 1 cup Red Lentils, Picked Over
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 1/2 teaspoons Paprika, Smoked Or Sweet
• 1/4 teaspoons Cayenne Pepper
• 1/4 teaspoons Turmeric
• 1/4 teaspoons Cinnamon
• 2 whole Bay Leaves
• 6 cups Vegetable Or Chicken Stock, Preferably Homemade

1. In a medium saucepan, heat the oil over medium heat until shimmering. Sweat the leek, celery, carrot and yam until translucent, about 5 minutes. Add the garlic, lentils, spices, bay leaves. Add salt & pepper to taste. Cook, stirring constantly until fragrant, 1 to 2 minutes.
2. Add enough stock to cover and bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, for 20-25 minutes, or until the vegetables are soft and the lentils are breaking apart.
3. Remove from the heat, remove the bay leaves and use an immersion blender to puree until smooth. Or, process (in batches) in a food processor. Reheat gently, season with salt & pepper, garnish and serve.

vegetable oil, leeks, carrot, celery, clove garlic, red lentils, cumin, coriander, paprika, ubc, ubc, ubc, bay leaves, vegetable or chicken

Taken from tastykitchen.com/recipes/soups/spiced-red-lentil-soup/ (may not work)