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.

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

Details

Servings 6

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.