Lentil Noodle Soup

The daughter of one of my co-workers recently married into a family of lentil farmers, which has actually been really lucky for me!  They are generous enough to share their lentils, and I swear that they are nothing like the lentils from the store.  These have the most amazing flavor and texture.

Note: this makes a very large batch of soup!  If you want less, reduce all ingredients by half.

Ingredients:

2 cups dry lentils (any variety)

1 Tbsp. coconut oil

2 tsp. minced garlic

3 celery ribs

3 carrots

2 spring onions

1 red bell pepper

1 cup corn

1 cup peas

1 796 ml can of diced tomatoes (don’t drain)

2L vegetable broth

1 bay leaf

1 tsp. dried parsley

1 tsp. paprika

1 dash nutmeg

1 dash cinnamon

½ tsp. chipotle powder

1 tsp. black pepper

½ tsp. salt

1 tsp. turmeric

½ tsp. ground coriander

½ tsp. cumin

1 cup dry pasta (optional)

Directions:

1.       Put lentils in a bowl and cover with water.  Allow them to soak while you prep the rest of the ingredients.  Skim off and discard any lentils that are floating on the surface.

2.       Dice the celery, bell pepper, and carrots, and slice the onions.

3.       Heat coconut oil in a large stock pot over medium heat.  When melted, add the garlic, celery, and onion.  Cook for 5 minutes, or until carrots and celery start to soften.

4.       Add the dry spices, stir well, and cook for 1 more minute.

5.       Drain the lentils and add to the pot, stirring well to mix with the spices.  Cook for 2 minutes.

6.       Add the canned tomatoes, with the juice, bell pepper, peas, corn, and vegetable broth.

7.       Bring the soup to a boil and then reduce the heat to medium-low.  Simmer for an hour.

8.       If adding pasta, cook about 20 minutes before the soup is done.  When cooked, drain and add to the soup.

9.       Remove the bay leaf and enjoy!