Lentil Soup

From a YouTube video Watch the original

Ingredients

• 2 yellow onions, medium diced
• 3 tablespoons of olive oil
• 2 medium to large-size carrots, medium diced
• 2 ribs of celery, medium diced
• 3 cloves of garlic, minced
• 1 large baking potato, medium diced
• 1 1/2 teaspoons of ground cumin
• 1 teaspoon of ground coriander
• 3 cups of green lentils, rinsed
• 2 bay leaves
• 9 cups of chicken stock (or vegetable stock/water)
• Salt and fresh-cracked black pepper
• Juice of 1 lemon
• Optional: 2 cups of packed baby spinach, feta cheese, thyme, cilantro, chervil, parsley

Instructions

1. Medium dice up two yellow onions and add them to a pot with three tablespoons of olive oil. Caramelize the onions on low-medium heat for up to 45 minutes.
2. Peel and medium dice two carrots and two ribs of celery. Add them to the pot with the onions, followed by three minced cloves of garlic. Saute until the vegetables are lightly browned.
3. Add 1 1/2 teaspoons of ground cumin and one teaspoon of ground coriander to the pot. Deglaze with 1/2 cup of white wine (optional).
4. Add 3 cups of rinsed green lentils and medium diced potatoes to the pot. Add two bay leaves and 9 cups of chicken stock (or vegetable stock/water). Stir to combine.
5. Cover the pot and cook on low-medium heat for 45 minutes or until the lentils are tender.
6. Remove the bay leaves and use an immersion blender to pulse the soup until it has some texture. Alternatively, blend half of the soup in a blender and add it back to the pot.
7. Season the soup with salt, fresh-cracked black pepper, and the juice of one lemon. Taste and adjust seasoning as needed.
8. Optional: add 2 cups of packed baby spinach to the pot and stir until wilted.
9. Serve the soup in bowls and garnish with fresh herbs (thyme, cilantro, chervil, parsley), feta cheese, or chopped parsley.

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