Soups: Lentil Soup

By JoFClark

Ingredients

• 2 T olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic
• Salt and freshly ground black pepper
• 1 can diced tomatoes
• 1 pound lentils
• 11 cups chicken or vegetable broth
• 1/2 t freshly ground coriander
• 1/2 t freshly ground toasted cumin
• 1/2 t freshly ground grains of paradise

Preparation

Step 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 6-7 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 35-40 minutes
Using a stick blender puree to your preferred consistency
Serve immediately