Tomato Lentil Soup

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Carrots

  Raw

  ½ cup chopped or 64g

• Celery

  Raw

  2 stalk, medium or 80g

• Red potatoes

  Flesh and skin, raw

  2 potato, medium or 426g

• Lentils

  Raw

  2 cup or 384g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 ½ cup or 360g

• Vegetable Broth

  From bouillons. Low sodium

  6 cup or 1.44kg

• Cumin

  Spices, cumin seed

  ¾ tsp, ground or 2g

• Coriander seed

  Spices

  ¾ tsp or 1g

• Salt

  Table

  2 tsp or 12g

Directions

1. Rinse all vegetables thoroughly. Chop the onion, carrots, celery, and potatoes with the skin on.
2. Heat olive oil in a large saucepan over medium heat. Add the onion, potatoes, carrots, and celery, cooking until the onion is translucent, about 6-7 minutes.
3. Add lentils, tomatoes, vegetable broth, cumin, coriander, and salt. Stir to combine. Increase the heat to high and bring to a boil.
4. Reduce the heat to low, cover the pan, and simmer for 35-40 minutes or until the lentils are tender.

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