Lentil Soup
- Total: 1 hr 15 min
- Prep: 30 min
- Cook: 45 min
- Yield: 6 to 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 372 calorie
- Total Fat
- 8 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 762 milligrams
- Carbohydrates
- 55 grams
- Dietary Fiber
- 13 grams
- Protein
- 24 grams
- Sugar
- 5 grams
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- Total: 1 hr 15 min
- Prep: 30 min
- Cook: 45 min
- Yield: 6 to 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 372 calorie
- Total Fat
- 8 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 762 milligrams
- Carbohydrates
- 55 grams
- Dietary Fiber
- 13 grams
- Protein
- 24 grams
- Sugar
- 5 grams
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.
My Private Notes
Show:
Good Eats
Episode:
Pantry Raid 6: Lentils
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