Good Eats Lentil Soup

• olive oil↗2 tablespoons
• finely chopped onion1 cup
• finely chopped carrot1⁄2 cup
• finely chopped celery1⁄2 cup
• kosher salt↗1 - 1 1⁄2 teaspoon
• soy chorizo sausage (optional)↗1⁄2 cup
• lentils, picked and rinsed↗1 lb
• peeled and chopped fire-roasted tomatoes1 cup
• vegetable broth (or for meat eater's, chicken broth)2 quarts
• freshly ground coriander↗1⁄2 teaspoon
• freshly ground toasted cumin1⁄2 teaspoon
• black pepper↗1⁄4 teaspoon
• cardamom (optional)↗1⁄4 teaspoon

Step-by-step instructions

1. 1

   Place the olive oil into a large 6-quart Dutch oven and set over medium heat.

2. 2

   When hot, add the onion, carrot, celery(if using soy chorizo sausage, add now) and salt and sweat until the onions are translucent, approximately 6 to 7 minutes.

3. 3

   Add the lentils, tomatoes, broth, coriander, cumin, pepper and cardamom if using, and stir to combine.

4. 4

   Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until lentils are tender, about 35 to 40 minutes.

5. 5

   Using an immersion blender, puree to your preferred consistency(or put in batches into the blender and puree). Serve immediately. Enjoy!

6. 6

   Note: One reviewer said when serving, to add 1 tbls. of vinegar to the soup. I haven't tried this yet, but you might want to.