Lentil soup recipe

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 rinsed, picked and lentils

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

  1. Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, salt, carrot and celerysalt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, broth, tomatoes, grains, coriander and cumin of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to cook, low and cover 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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