Lentil Soup

By JDARK

Ingredients

• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped celery
• 2 teaspoons kosher salt
• 1 pound lentils, picked and rinsed
• 1 cup peeled and chopped tomatoes
• 2 quarts chicken or vegetable broth
• 1/2 teaspoon freshly ground coriander
• 1/2 teaspoon freshly ground toasted cumin
• 1/2 teaspoon freshly ground grains of paradise

Details

Servings 6
Preparation time 10mins
Cooking time 70mins

Preparation

Step 1

1. Place the olive oil into a large 6-quart Dutch oven and set over medium heat.
2. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes.
3. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine.
4. Increase the heat to high and bring just to a boil.
5. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.
6. Using a stick blender, puree to your preferred consistency.
7. Serve immediately.