Red Lentil and Potato Soup

Adapted from Thug Kitchen: The Official Cookbook, Lemony Red Lentil Soup

Makes enough for 4 as a main and 6 as a side

Ingredients:

• 1/2 yellow onion, chopped

• 3-4 fist-size golden potatoes, peeled and diced

• 1 carrot, grated or shredded

• 2 cloves garlic, minced

• 2-3 tsp ground coriander

• 1 tsp ground cumin

• 2 cups red lentils, rinsed well

• 6 cups vegetable broth

• 1/4 teaspoon salt (optional)

• Cilantro (optional)

  
  

Instructions:

• In a large soup pot, heat a small amount of water over medium-high heat. Add onion and sauté until soft and vaguely golden.

• Add potato and carrot and sauté for another 2 minutes.

• Add garlic and spices and sauté for another 30 seconds.

• Add lentils, broth and salt (if using). Let the soup simmer, uncovered and stirring occasionally until potatoes are done, and the lentils are soft and kinda falling apart, approximately 20 to 30 minutes.

• Turn off heat. You can stop if you prefer a chunky lentil soup, or you can blend half of it for a creamy chunky hybrid thing. The blended soup will thicken up if you throw it back on the stove with some low heat for a minute or two, just watch.

• /Serve warm, topped with chopped cilantro if you want.