Project 009: Lentil Soup

A foodie going by cia_b sent us the following for Project 009. It’s best made with a Dutch oven. We’re starting to get hungry:

“I cook a lot and usually pack my own lunch to work, not just to save money, but also to eat better. I work in SoHo in New York City and even with the great selection of lunch places there, I still get sick of them. There are times when I just crave a home-cooked meal.

This is for a hearty lentil soup I made over the weekend. I saved several batches in quart containers, stored them in the freezer, and just let it thaw in the fridge the day before I packed it for lunch. At work, I added some rice and 2 minutes in the microwave warmed it up.

Hearty Lentil Soup

2 1/2 cups of lentils, rinsed
4 stalks of celery, chopped
1 bag of baby carrots, halved
1 bunch of greens
vegetable broth
1 tomato, quartered
1 red onion, thinly sliced
2 cloves of garlic, minced
1 tbsp of coriander, toasted, grounded
1 tbsp of cumin, toasted, grounded
1 tbsp of cardamom, toasted, grounded salt, pepper, oil

1. In a large Dutch oven, heat some olive oil. Sauté garlic and onions. Add the carrots and celery and cook until glistening, about 8 minutes. Add the lentils, tomato and the spices to combine. Add enough broth to cover.

2. Bring to a boil and then reduce heat. Cover and simmer until lentils are tender, about 40 minutes to an hour. Season with salt and pepper before serving.”

Check out more of her food writing at writingwithmymouthfull.com