Alton Brown's Lentil Soup

15 serving Bob's Red Mill Red Lentils (1/4c dry)
1 medium (2-1/2" dia) Onions, raw
.5 cup, chopped Carrots, raw
4 strip (4" long) Celery, raw
1 cup, chopped or sliced Tomatoes, red, ripe, raw, year round average
8 cup Chicken Cooking Stock, unsalted, Kitchen Basics (by WALKINGINGRACE)
.5 tsp Coriander seed
.5 tsp Cumin seed

You can use vegetable stock instead of chicken stock.

Sweat veggies in olive oil. When onions are translucent, add rest of ingredients. Simmer until lentils are cooked through. Use immersion blender to make soup thicker/change until desired consistency. Serve. Add dollop of greek yogurt before eating.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user ERNABLOM1.