Homemade Lentil Soup

Steps

1. Medium dice the yellow onions (or substitute with red, white, or sweet) and place them in a bowl.
2. Add olive oil (or ghee/clarified butter) to a pot over low-medium heat.
3. Add the diced onions to the pot and cook for up to 45 minutes until they are caramelized brown and have lots of flavor.
4. Peel, small to medium dice the carrots, and add them to the pot with the onions.
5. Small to medium dice the celery ribs and add them to the pot.
6. Run three cloves of garlic through a garlic press and add them to the pot.
7. Peel and medium dice one large baking potato (or substitute as noted) and set it aside in cold water, then drain.
8. Stir the onions frequently until they are absolutely perfect brown and tender.
9. Add the diced carrots, followed by the celery, and finally the minced garlic to the pot.
10. Turn the heat up to medium. Add 1.5 teaspoons of ground cumin and 1 teaspoon of ground coriander.
11. If desired, deglaze with about a half cup of white wine (Chardonnay or Sauvignon Blanc).
12. Rinse the green lentils under cold water for about a minute and set them aside in a bowl.
13. Add the rinsed lentils to the pot.
14. Add the drained potatoes, two bay leaves, and optionally one can of drained chickpeas.
15. Pour in nine cups of chicken stock (or use water/vegetable stock).
16. Stir all ingredients together. Cover with a lid and turn the heat to low-medium.
17. Simmer for about 45 minutes until the lentils are cooked through and tender.
18. Remove and discard the bay leaves.
19. Use an immersion blender to pulse the soup; do not completely break it down, but aim for some texture.
20. If using a standard blender, blend half of the soup until smooth and then add it back in.
21. Season well with salt and fresh cracked black pepper. Taste and adjust seasoning as needed.
22. Squeeze the juice of one lemon into the soup.
23. Stir one more time to incorporate the seasonings and lemon juice.