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
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.
Per Serving (based on 6 servings): Calories: 372; Total Fat: 8 grams; Saturated Fat: 1 grams; Protein: 24 grams; Total carbohydrates: 55 grams; Sugar: 5 grams Fiber: 13 grams; Cholesterol: 0 milligrams; Sodium: 762 milligrams
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By aswann12_12383326
oxnard, 43
on June 19, 2013
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Delicious! I added Cajun sausage & more veggies. Simple and my honey and kids loved it.
By gbhontheriver
Virginia
on June 07, 2013
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Have made this soup several times, with variation of spices, with and without turkey sausage -- each time I am amazed at how simple and delicious it is. Love that unlike other beans, lentils don't need soaking overnight. Easy to make with canned fire roasted tomatoes. I always double the veggies, and follow the advice of others by taking out a cup of whole lentils before using immersion blender. Great, great recipe!
By jmaur004
on May 28, 2013
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Excellent Lentil Soup
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