Mixed Lentil Soup with Sweet Potato and Coriander

I can make a different lentil soup each day for the rest of my life, and never one the same.  Let's see, how many is that? :-))
1/2 cup lentils
1/2 cup channa dahl, split garbanzo beans
6 cups broth, vegetable (or chicken if not vegetarian)
1 large onion, diced
2 carrots, peeled and diced
2 large or 3 heart celery stalks, diced
1 sweet potato, peeled and diced, about 2 cups
2 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander
palmful fresh cilantro (coriander) leaves

Bring the lentils to a boil in the broth. Stir, reduce to a simmer, cover and cook for about 20 minutes.

Meanwhile, sauté the onion, carrots, celery and sweet potato in a bit of olive oil in another pot. Cook for about 10 minutes, to soften veggies and allow them to begin to color. Add the garlic and spices and cook another 3-4 minutes.

Now add the veggies to the lentils, which should be almost soft. Cook for about another 20 minutes, until all the lentils are soft, but not yet disintegrated. Adjust salt and pepper to taste, if necessary.  Ladle soup into bowls and top with cilantro leaves.

Serves 4-6.

Cook's note:  If you are unlucky enough not to like cilantro, just use some fresh parsley - it will be delicious.

Improvise!  I used 1/4 cup dark French Puy lentils and 1/4 cup small brown Indian Masoor lentils. I found the Masoor lentils and the channa dahl (beige, below) at a local Indian grocer, but I am sure you could substitute any green lentil for the Masoor.  You could also substitute split yellow peas for the channah dahl, although the flavor and consistency might be slightly different.  Or substitute a cup of canned beans for the last 20 minutes, for the chana dahl if you don't have them.   Without a doubt though, it will be delicious!