Lentil and Vegetable Soup Shooters

Ingredients

• 1 cup Brown Lentils
• 6 cups Vegetable Broth
• 1 medium, diced Carrot
• 1 stalk, diced Celery
• 0.5 medium, diced Onion
• 2 cloves, minced Garlic
• 1 teaspoon Cumin
• 0.5 teaspoon Coriander
• 1 tablespoon Lemon Juice
• 1 tablespoon Olive Oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper

Instructions

1. 1Measure 1 cup of brown lentils and rinse them under cool running water.
2. 2Place a large heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 1 tablespoon of olive oil.
3. 3Add the 0.5 medium diced onion, 1 medium diced carrot, and 1 stalk diced celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes. You will see them become slightly translucent.
4. 4Add the 2 minced cloves of garlic, 1 teaspoon of cumin, and 0.5 teaspoon of coriander to the pot. Cook, stirring constantly, until fragrant, about 1 minute. Be careful not to burn the garlic.
5. 5Add the rinsed 1 cup of brown lentils and the 6 cups of vegetable broth to the pot. Increase the heat to high and bring the mixture to a rolling boil.
6. 6Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30 to 40 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
7. 7Remove the pot from the heat. Stir in the 1 tablespoon of lemon juice, 0.5 teaspoon of salt, and 0.25 teaspoon of pepper.
8. 8If you prefer a creamier soup, carefully use an immersion blender to puree a portion of the soup directly in the pot. Blend until you reach your desired consistency.
9. 9Serve the hot soup in small shooter glasses.

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