This lentil soup is made with an effortless homemade stock, lentils, and vegetables make this soul hearty and healthy at the same time.
Add 10 cups of water to a cooking pot. Set heat to medium-high.
Combine marrow bones, bay leaves, and coriander seeds in a pot with water. Bring it to boil.
Lower the heat to low and cook stock for 2-3 hours.
When stock is done, strain it off though a fine strainer and discard the bones, coriander seeds, and bay leaves.
Rinse lentils in cold water and set aside. Dice onion, celery, tomatoes, and carrot.
Preheat a 3-4 quart pot over medium heat and add a little oil for cooking the veggies.
Add onion, carrots, and celery to the pot and saute until softened and starts to brown.
Press garlic and add it to the pot. Stir and cook until garlic is fragrant.
Add diced tomatoes and cook until softened. Stir in lentils, mix and cook for a couple of minutes.
Pour in tomato sauce and 6 cups of prepared stock.
Stir in ground coriander, cumin, smoked paprika, salt, and pepper. Taste to make sure you have enough salt and other seasonings.
Mix well, and lower the temperature to medium-low. Cover but leave a crack for steam to escape.
Cook for 45 minutes to an hour, until the lentils are completely cooked and soft. Make sure to stir occasionally.
If the soup is getting too thick, add more stock. (I usually use 8 cups total for the 1 lb bag of lentils.)
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.