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Ingredients
2 tbsp olive oil
2 large leeks (white and a bit of green parts), cut in half lengthwise, rinsed, and finely diced
3 carrots, washed, unpeeled, and finely chopped
2 celery ribs, finely chopped
2 cloves fresh garlic, minced
pinch of sea salt and cracked pepper
2 tsp ground cumin
1 tsp ground coriander
1 1/2 cups green lentils, rinsed
6 cups vegetable stock
1 bunch fresh cilantro, roughly chopped for garnish
Instructions
Heat a large sauce pan or dutch oven over medium-high heat. Add olive oil, leeks, carrots, and celery to the pan, season with salt and pepper, stirring occasionally until vegetables become softened, about 6 minutes. Add cumin, coriander, and lentils to the pan and let cook for about 30 seconds. Then, add stock and a bit more salt and pepper for seasoning. Bring to a boil then, reduce to a simmer and cover with lid. Cook lentils for about 40-45 minutes or until tender. Taste and adjust for more seasoning if needed. Serve into bowls and top with fresh chopped cilantro.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Soups
- Method: stove top
- Cuisine: Spanish