Categories: Soup
Ingredients
- 1/2 tablespoon olive oil
- 1/4 cup finely chopped onion
- 1/8 cup finely chopped carrot
- 1/8 cup finely chopped celery
- 1/2 teaspoon kosher salt
- 1/4 pound lentils, picked and rinsed
- 1/4 cup peeled and chopped tomatoes
- 1/2 quart chicken or vegetable broth
- 1/8 teaspoon freshly ground coriander
- 1/8 teaspoon freshly ground toasted cumin
- 1/8 teaspoon freshly ground grains of paradise
Directions
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Place the olive oil into a large 6-quart Dutch oven and set over medium heat.
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Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes.
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Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine.
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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.
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Using a stick blender, puree to your preferred consistency.
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Serve immediately.