Vegan Lentil Soup

I make this at least once a week come fall & winter for dinner and lunches. My carnivore husband LOVES it. Goes great with homemade bread too! If you are lucky enough to find grains of paradise, use them. I hear it really makes the soup. Never being able to find it myself, I just substitute regular pepper for it.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 2  tablespoons olive oil
• 1  cup onion, finely chopped
• 1⁄2 cup celery, finely chopped
• 1⁄2 cup carrot, finely chopped
• 2  teaspoons salt
• 1  lb lentils
• 1 (14 1/2ounce) can diced tomatoes (or 1 tomato diced)
• 2  quarts  low sodium vegetable broth
• 1⁄2 teaspoon  coriander
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon grains of paradise

Directions

1. Place the olive oil into a large pot and set over medium heat. Once heated, add the onion, celery, carrot and salt and sweat until the onions are translucent, about 7 minutes.
2. Add the remaining ingredients and stir to combine. Increase the heat to high and bring to a boil.
3. Reduce heat to low, cover, and simmer until the lentils are tender, about 40-50 minutes.
4. You can eat it as is (like I do), or use a stick blender to puree to your desired consistency.