1. Place the olive oil into a large 6-quart Dutch oven and set over medium heat. 2. When hot, add the onion, carrot, celery(if using soy chorizo sausage, add now) and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. 3. Add the lentils, tomatoes, broth, coriander, cumin, pepper and cardamom if using, and stir to combine. 4. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until lentils are tender, about 35 to 40 minutes. 5. Using an immersion blender, puree to your preferred consistency(or put in batches into the blender and puree). Serve immediately. Enjoy! 6. Note: One reviewer said when serving, to add 1 tbls. of vinegar to the soup. I haven't tried this yet, but you might want to. ---------------------------------------------------------------------------
Nutrition
Ingredients
