⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

🍽 Ingredients

• 1 cup Brown or green lentils
• 1 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 2 tablespoons Olive oil
• 4 cloves Garlic
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1/2 teaspoon Chili powder
• Pinch (optional) Cayenne pepper
• 6 cups Vegetable broth
• 1 cup Frozen or fresh corn
• 1 (15-ounce) can Black beans (canned)
• To taste Salt and pepper
• 1 tablespoon (optional) Fresh lime juice
• For garnish Fresh cilantro
• For garnish (optional) Plain yogurt or sour cream
• For garnish (optional) Red pepper flakes

📖 Instructions

1. First, rinse 1 cup of brown or green lentils under cold water. This helps remove any debris and ensures even cooking. Set aside. Don't forget this step, its important!
2. Next, finely chop 1 medium onion, 2 carrots, and 2 celery stalks. Remember, the finer the chop, the smoother the soup becomes. Unless you like chunks of carrot!
3. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and sauté for about 5-7 minutes, or until the veggies are softened and fragrant. Nice and soft is the goal here.
4. Add 4 cloves of minced garlic and 1 teaspoon of ground cumin to the pot. Stir and cook for another minute, until fragrant. Mmmmm, that garlicky goodness!
5. Stir in 1 teaspoon of ground coriander, 1/2 teaspoon of chili powder (or more, to taste!), and a pinch of cayenne pepper (optional). Cook for 30 seconds more, stirring constantly, to toast the spices and fully unleash their aromatic potential. Do it right!
6. Now, pour in 6 cups of vegetable broth (or chicken broth, if you prefer). Add the rinsed lentils, 1 cup of frozen or fresh corn, and 1 (15-ounce) can of black beans, rinsed and drained. Stir to combine all the ingredients into a tasty concoction.
7. Bring the soup to a boil, then reduce heat to low, cover, and simmer for about 30-40 minutes, or until the lentils are tender. You should be able to easily mash them with a fork. If you want to check, use a fork!
8. Once the lentils are cooked, use an immersion blender to partially or fully purée the soup, depending on your preference. I prefer some texture, but it's up to you. If you don't have an immersion blender, you can carefully transfer the soup to a regular blender in batches, but be cautious of hot liquids!
9. Season the soup with salt and pepper to taste. Add a squeeze of fresh lime juice for brightness, if desired. A small squirt does wonders!
10. Serve hot, garnished with fresh cilantro, a dollop of plain yogurt or sour cream (optional), and a sprinkle of red pepper flakes (optional). Enjoy your delightful and healthy lentil soup!

📝 Notes

• Feel free to adjust the amount of chili powder and cayenne pepper to your liking. For a spicier soup, add more!
• If you don’t have fresh cilantro, you can substitute with dried cilantro, but use less since dried herbs are more concentrated.
• This soup is even better the next day. The flavors have time to meld together making it tastier.
• Leftover soup can be stored in the refrigerator for up to 3 days. This way you can enjoy it again!