Lentil Soup

Published: May 07, 2012
Source: Food Network

Ingredients

4	tablespoons olive oil
2	cup finely chopped onion
2	cups finely chopped carrot
2	cups finely chopped celery
3	teaspoons No Salt seasoning
2	pounds lentils, picked and rinsed
2	cans salt-free diced tomatoes
2	cans chicken or vegetable broth
1	teaspoon freshly ground coriander
1	teaspoon freshly ground toasted cumin
1	teaspoon freshly ground grains of paradise
1	package low-fat turkey sausage
	water

Directions

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. 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. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.