Lentil Soup

Hearty, meaty, and warming, lentil soup is my favorite soup for a cool, rainy Pacific Northwest evening.

1/4 cup vegetable broth, for sautéing (or olive oil)

Place a 1/4 cup vegetable broth into a 3-quart Dutch oven or large saucepan and set over medium heat. Once hot, add the onion, carrot, celery and salt (if using) and sauté until the onions are translucent. Add the lentils, tomatoes, broth, coriander, cumin, and ginger, 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, 40-60 minutes. Serve with cornbread.