Lentil Soup Recipe

Lentils are added to sauteed onions, carrots and celery. Lots of crushed tomatoes and water are added, and the magic begins. An hour later the soup is thick …
Lentil Soup
Recipe 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
Recipe Method

  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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