FABULOUS & EASY Lentil Soup Recipe

This soup was so delicious that I had to post it!  With Fall right around the corner, I'm excited to have a new soup in my recipe arsenal.  As you can tell from my terrible BlackBerry photography, I test all recipes before posting them here.  :)

 Ingredients:

• 2 tablespoons olive oil
• 1 cup chopped onion
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 1 teaspoons kosher salt
• 1 pound lentils, rinsed (I used the beautiful Autumn Blend from Whole Foods)
• 8 cups water 
• Vegan Bouillon Cubes (I used 3 of Rapunzel brand with Sea Salt & Herbs)*
• 1/2 teaspoon freshly ground coriander 
• 1/4 teaspoon fresh ground pepper
• 1/4 teaspoon freshly ground cumin
• 1/2 teaspoon ground Garam Masala

Directions:

Pour the olive oil into a large pot and set over medium heat. Once oil is hot, add the onion, carrot, celery and salt cook until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, water, bouillon cubes, coriander, cumin, ground pepper and garam masala and stir.  Increase the heat to high and bring to a boil. Once it starts to boil, reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.  Enjoy!  Serves: 8

PS - This soup is an Indian inspired lentil soup so don't leave out the Garam Masala - it's the magic ingredient!

Recipe inspired by Alton Brown's Lentil Soup.

*Rapunzel also has low sodium bouillon cubes if you're watching your sodium intake.