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Recipe courtesy of Alton Brown

Lentil Soup

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  • Total: 1 hr 15 min
  • Prep: 30 min
  • Cook: 45 min
  • Yield: 6 to 8 servings
  • Nutrition Info
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Ingredients

Directions

  1. 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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