Split Lentil & Vegetable Soup

Shared by the Pantry Seattle

Yield: 6-8 servings

Ingredients

1 1/2 quarts water

1 cup split red lentils, washed

1/2 medium onion, quartered

1 Roma or on the vine tomato, chopped into quarters

2 medium carrots, peeled and chopped into 2-inch pieces

1 russet or white potato, peeled and chopped into 2-inch pieces

1 teaspoon salt, plus more to taste

1 teaspoon ground cumin

1/4 teaspoon ground allspice

1/8 teaspoon freshly ground black pepper

1/8 teaspoon cinnamon

1/4 cup extra virgin olive oil

1/4 cup freshly squeezed lemon juice, plus more to taste

Optional: Chives, chopped, for serving

Instructions

- Bring the water to a gentle boil, then add the lentils and cook on medium heat, uncovered, for 10 minutes.

After 10 minutes, add the chopped vegetables, onion, tomato, carrots, and potato. Then season with salt, cumin, allspice, black pepper, cinnamon, and continue cooking until the vegetables are tender (about 20 minutes).

- Stir in the olive oil and cook for 5 more minutes, then turn off the heat and let the soup cool slightly

- Using a blender, immersion blender or hand food mill, and working in batches, blend the soup until smooth. Return to the stove to heat slightly, then stir in the lemon juice. taste and adjust the salt and lemon juice to your liking.

- Serve the soup warm, topped with some chopped chives, crispy croutons, or fresh bread on the side.

Recipe provided by the Pantry Seattle.