Red Lentil Soup

• 2 tablespoons extra virgin olive oil or canola oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 2 stalks celery, chopped
• 1 medium carrot, chopped
• 1 medium onion, chopped
• 1 leek (white part only), halved lengthwise and cut 1/2 inch thick
• 6 cloves garlic, smashed
• 1 recipe Basic Vegetable Stock
• 2 cups water
• 2 cups red lentils, rinsed and drained
• Bouquet Garni (see Notes)
• 1 lemon, juiced (about 4 teaspoons)
• 2 teaspoons salt
• 1 teaspoon grated lemon zest
• Black pepper

1. .
2. Drizzle oil in a 3-quart soup pot and swirl it around until the oil coats the entire surface of the bottom of the pan.
3. Heat over high heat for 1 minute.
4. Add cumin and coriander.
5. Cook and stir until fragrant, about 30 seconds.
6. Add the celery, carrot, onion, leek, and garlic.
7. Cook and stir until onion and leek are tender, about 5 minutes.
8. Add the Basic Vegetable Stock, water, lentils, and Bouquet Garni.
9. Bring to a boil.
10. Reduce heat to simmering and cook for 45 to 60 minutes, stirring occasionally.
11. Stir in lemon juice, salt, and lemon zest.
12. Remove Bouquet Garni.
13. Season to taste with pepper.

extra virgin olive oil, ground cumin, ground coriander, stalks celery, carrot, onion, only, garlic, recipe basic vegetable, water, red lentils, bouquet garni, lemon, salt, lemon zest, black pepper

Taken from www.cookstr.com/recipes/red-lentil-soup-2 (may not work)