Lentil Soup Recipe

Ingredients 2 Tablespoons olive oil ▢2 medium yellow onions , chopped ▢4 cloves garlic , minced ▢1 teaspoon freshly grated ginger ▢2 carrots , diced, about 1 ¼ cups ▢2 ribs celery , chopped about 1 ¼ cups ▢1 cup dry lentils , brown or red ▢1 15 oz can garbanzo beans , drained ▢1 14.5 oz can petite diced tomatoes

2 teaspoons ground cumin ▢1 teaspoon garam masala ▢½ teaspoon sweet paprika (or regular) ▢6 cups low-sodium vegetable broth ▢1 Tablespoon balsamic vinegar ▢salt and freshly ground black pepper , to taste

To sauté vegetables, melt olive oil over medium heat in a saucepan. Once heated, cook the onion for five minutes. 

Carrots, celery, garlic, and ginger should be added and cooked for an additional few minutes.

Vegetable broth, lentils, legumes, tomatoes, and seasonings are added. 

Reduce heat, stir intermittently, and bring to a boil; simmer for 30 to 35 minutes, or until the lentils are tender.

For a thicker, creamier consistency, puree a small portion of the soup with an immersion blender (or incorporate half of the soup in a food processor or blender). Add vinegar and season to flavor with salt and pepper.

When serving, garnish the dish with feta cheese, crushed red pepper flakes, and freshly minced cilantro. Served, if desired, with pita bread.