2 Videos | Photo: Lentil Soup Recipe
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.
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By addietoy_8086152
Murfreesboro, TN
on May 27, 2012
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This is an easy and delicious recipe, as others have stated. Even my 4 year old likes it. I did not use the coriander or the grains of paradise since they are a bit pricey and I did not feel I would use them enough at other times. I used the cumin since it is my favorite spice and added just a touch of curry. So don't let the idea of buying the spices turn you off. This is a great flexible recipe that would most likely work with the spices you have on hand. This will definitely become a regular in my soup rotation.
By jewelzIR
on May 05, 2012
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This was a good and easy recipe. It was a little bit salty though. I believe it was because I used sea salt (smaller grains instead of Kosher salt. Next time I will half the salt and it will be perfect. Thanks!
By dwyercp
El Paso, TX
on April 30, 2012
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This soup was the best lentil soup I have ever tasted. Sorry mom! I received many compliments as I made it for a church function over lent. Way to go Alton!
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