Stovetop Lentil Soup

Lentil soup is a favorite of my mother’s, and this season is the perfect time to make yourself a serving to enjoy with family. The spices are calming to the mind, and the added sweet potato (which can be substituted for any potato) gives you heartiness to fill you and keep you warm for hours. This recipe serves two.

Ingredients

• 2 Tbsp. ghee or olive oil
• 1 pinch cumin seeds
• 1 pinch coriander seeds
• 1 pinch fennel seeds
• 1 thumb ginger, minced
• 1-2 cups sweet potato (one small potato), cubed
• ½ cup carrots, cubed
• ½ cup celery, chopped
• ½ tsp. dried oregano
• ¼ tsp. coriander powder
• ¼ tsp. cumin powder
• 1 pinch salt (to taste)
• 1 pinch pepper
• 1 cup tomatoes, cubed
• ¼ cup green lentils, rinsed (can be soaked for an hour to reduce cooking time)
• Squeeze of lemon juice (garnish)

Method

1. Heat the oil in a pot on the stove at medium heat
2. Add the whole seeds to temper until brown or aromatic
3. Add ginger to sauté
4. After 1 minute, add the potato to sauté
5. After 1 minute, add the carrots and celery to sauté
6. Once the vegetables are soft, add the ground spices, salt, and pepper
7. Add tomatoes to deglaze the pot and simmer until jammy
8. Add lentils and water to cover the vegetables (about 1 cup)
9. Let soup come to a boil, then turn the temperature down to a simmer
10. After simmering for 15-20 minutes or until the lentils are soft, turn off the heat
11. Let soup cool with lid askew for 10-15 minutes
12. Garnish with lemon juice
13. Enjoy