[Lentil Soup]
Source: Good Eats
Ingredients
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- ½ cup finely chopped carrot
- ½ cup finely chopped celery
- 2 teaspoons kosher salt
- 1 lb. lentils, picked and rinsed
- 1 cup peeled and chopped tomatoes
- 2 quarts chicken or vegetable broth
- ½ teaspoon freshly ground coriander
- ½ teaspoon freshly ground toasted cumin
- ½ teaspoon freshly ground grains of paradise
Directions
1. Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. |
2. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. |
3. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. |
4. Using a stick blender, puree to your preferred consistency. Serve immediately. |
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