Lentil Soup
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Ingredients
- 2 tbsp olive oil
- 1 cup onion finely chopped
- 1/2 cup carrot finely chopped
- 1/2 cup celery finely chopped
- 2 tsp kosher salt
- 1 lbs lentils picked and rinsed
- 1 cup tomatoes peeled and chopped
- 2 qt broth chicken or vegetable
- 1/2 tsp coriander
- 1/2 tsp cumin
- 1/2 tsp grains of paradise
Instructions
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Place the olive oil into a large 6-quart Dutch oven and set over medium heat.
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Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes.
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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.
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Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.
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Using a stick blender, puree to your preferred consistency. Serve immediately.
Recipe Notes
Source: Alton Brown with Food Network