Lentil Soup
By dtrumble
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.
- 6
5/5
(1 Votes)
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
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 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.
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