Our favorite lentil soup (or what to eat when I feel uninspired)

This is our absolute favorite lentil soup.  The kids almost always eat it (I leave out the tomatoes).  Everyone loves the spice combo.  It's so easy to make and I always have the ingredients in the house.  Tonight, I'm adding in chick peas.  YUM!

Check out Alton's original recipe here or my version below.

Lentil Soup
serves 4-6

2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
2 quarts chicken or vegetable broth
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin

Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, broth, coriander, cumin and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Serve immediately.

Read more at: http://www.foodnetwork.com/recipes/alton-brown/lentil-soup-recipe.print.html?oc=linkback