This is a great recipe, but having said that I have made lentil soup for years and am always up for new additions, suggestions. I always soak my lentils the night before to speed the cooking process. This time I used 1 pkg of orange lentils I had on had. These cook much faster than green lentils. I always start with a base of 3 stalks finely chopped celery, 1 finely chopped onion, 3 cloves minced garlic, 3 bay leaves, (during last hour I add: 5 small diced carrots and 1 large diced potato.) I heat some olive oil in a 6 quart dutch oven, sautee onion and celery on high heat, then add garlic and lower heat. This time I added 1-1 1/2 tspn. cumin, 1/2 tspn. coriander, salt & pepper and the juice of 1 lemon versus the vinegar. Added lentils to pot, 6 cups chicken stock with 2 cups water. 1 12oz. can tomato puree. I let this simmer for 4-5 hours until the lentils break apart. I placed in a separate bowl 1/4 of the lentils and pureed until smooth, then poured back in pot. This makes for a nice combination of smooth and whole lentils which I love. I have to say the cumin, coriander and lemon juice made this lentil soup outstanding!!!! Very nice earthiness especially with the orange lentils which are more 'nutty' in flavor but in a subtle way. Keep adding these spices until you like the flavor...I always taste as I go when cooking. I was sooo impressed with these spices, the soup was very warming and the lemon juice gave it a great depth of flavor. This was delicious!!!
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This is a great recipe, but having said that I have made lentil soup for years and am always...