Rhinelander Lentil Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon freshly ground black pepper
• 6 cups vegetable broth
• 1 (15-ounce) can diced tomatoes, undrained
• 2 cups dried green lentils, rinsed and drained
• 1 bay leaf
• 1/2 cup half-and-half
• 1/2 teaspoon kosher salt, or more to taste
• 2 tablespoons chopped fresh parsley, for garnish

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the oregano, cumin, paprika, thyme, cinnamon, nutmeg, and black pepper and cook, stirring, for 1 minute.
2. Add the vegetable broth, tomatoes, lentils, and bay leaf and bring to a boil. Lower the heat to a simmer and cook, stirring occasionally, until the lentils are tender, about 45 minutes.
3. Stir in the half-and-half and salt and cook for 5 minutes more. Remove from the heat and discard the bay leaf.
4. Serve the soup garnished with the parsley.

Interesting Facts

• This soup is named after the city of Rhinelander, Wisconsin.
• Lentils are a good source of plant-based protein and fiber.
• This soup can be served hot or cold.