Lentil Soup

This recipe for lentil soup uses a straightforward and time-tested method of creating a flavor base with onions, carrots, and celery, a good quality broth, and a few spices.
Photo by David T.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    tablespoons olive oil

  • 1

    cup onion, finely chopped

  • 1/2

    cup carrot, finely chopped

  • 1/2

    cup celery, finely chopped

  • 2

    teaspoons kosher salt

  • 1

    pound lentils, picked and rinsed

  • 1

    cup tomatoes, peeled and chopped

  • 2

    quarts chicken or vegetable broth

  • 1/2

    teaspoon coriander, freshly ground

  • 1/2

    teaspoon cumin, toasted and ground

  • 1/2

    teaspoon grains of paradise, freshly ground

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: