2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
salt & pepper
1 pound lentils, pricked and rinsed
1 cup peeled & chopped tomatoes (canned)
8 cups chicken broth or enough to cover lentils
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp curry powder
1/2 tsp paprika
Heat pot over medium heat with the oil
Once hot onion, carrot, celery and salt and pepper. Cook until onions are translucent
Add lentils, broth, spices and bring to a boil. Taste check to see if any additional spices are needed.
Reduce to a simmer and cook till lentils are soft about 35-40 minutes.
Puree with a blender, food processor or stick blender till desired consistency reached.