This is my favorite lentil soup of all time based on the flavor combination of added cinnamon and ginger, but its true benefits are to your health. To make it vegetarian & vegan, simply use vegetable broth instead of chicken. It’s a quick, easy one-pot meal that convinces even “non-bean eaters” that lentils are to be loved!
1 ½ cups brown lentils
1 Tb olive oil
2 celery stalks, diced
1 yellow onion, peeled & chopped
2 garlic cloves, peeled & minced or 2 tsp. chopped (from glass jar)
1 Tb fresh ginger, peeled and finely chopped (or ½ tsp. ground ginger)
1 1/2 – 2 quarts (6-8 cups) low-sodium chicken broth
½ tsp salt
2 carrots, pared and diced
2 Tb. tomato paste
½ tsp. ground cinnamon
2 cups diced yellow or white potato
½ tsp hot pepper sauce or to taste (if desired)
Pick over and rinse lentils. Heat the oil in a large pot over medium heat and sauté the celery, onion, carrots, garlic and fresh ginger until softened and fragrant, about 3-4 mins. Add the lentils, broth, salt, tomato paste and cinnamon and bring to a boil. Reduce heat and simmer, covered, about 30 minutes. Add the potato and continue to simmer until lentils and potato are tender, 10-15 minutes. Serve immediately or add hot pepper sauce if desired, stir and let sit for a few minutes to allow flavors to blend. Taste and correct seasoning if needed.