Lentil Soup with Coriander and Cumin

Lentil Soup with Coriander and Cumin

INGREDIENTS:

2 cups brown or green lentils uncooked

8 cups water

1 large onion chopped

2 large carrots thickly sliced

1 rib celery chopped

2 large gold or red potatoes cut into large cubes

2 bay leaves

2 vegetable bouillon cubes

1 teaspoon ground coriander

1/2 teaspoon ground cumin

freshly ground pepper to taste

2 cloves garlic minced

Additional seasonings: 

1/4 teaspoon coriander

1/4 teaspoon cumin

2 cloves minced garlic

salt to taste

2 teaspoons lemon juice

INSTRUCTIONS:

1. Pick over the lentils and rinse well.
2. Start the water in the pressure cooker while you chop the vegetables. 
3. Add all ingredients except the additional seasonings, salt, spinach, and vinegar into the cooker and bring to a boil. 
4. Seal the cooker and cook at high pressure for 10 minutes. 
5. Remove from heat and allow to sit for 5 minutes before using a quick-release method to release the pressure. (If you don’t have a pressure cooker, you can simply cook this on the stove until the lentils are tender, about an hour.)
6. Check to make sure the lentils and potatoes are tender; if not, cook, covered but not at pressure, until done, adding water if it seems too thick. 
7. Remove the bay leaves, and add the additional seasonings and salt. 
8. Check the seasonings, adding more cumin and coriander as needed. 
9. Stir in the lemon juice and serve.