Lentil Soup

371 Ratings
Recipe courtesy ofAlton Brown

Total: 1 hr 15 min Prep: 30 min Cook: 45 min

Yield: 6 to 8 servings



  • 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


  • 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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371 Ratings

I used canned tomatoes and cardamom+black pepper for grains of paradise and mashed slightly with a potato masher in the end. Excellent flavours! It tasted like the lentil soup my favourite lunch spot makes. They finish the soup with a sprinkle of chopped cilantro and drizzle of olive oil, which I copied. Will definitely make again -- and double the batch! See All Reviews Post Review

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