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Lentil Soup
Recipe courtesy Alton Brown, 2006

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

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 


Directions
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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Copyright 2006 Television Food Network, G.P., All Rights Reserved