Lentil Soup


– 2 Tbs. olive oil

– 1C. finely chopped onion

– 1/2 C. finely chopped carrot

– 1/2 C. finely chopped celery

– 2 tsp. kosher salt

– lib. lentils,picked and rinsed

– 1C. peeled and chopped tomatoes

– 2 quarts chicken or vegetable broth

– 1/2 tsp. freshly ground coriander

– 1/2 tsp. freshly ground toasted cumin

– 1/2 tsp.freshly ground grains of paradise

PREPARATION: 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 sticl< blender,puree to your preferred consistency. Serve immediately.

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