Lentil Soup

Lentil Soup

What you need:
  • 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 (or black pepper)

What you do:

  • 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.

Enjoy!

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