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

1. Place the olive oil into a large 6-quart Dutch oven and set over medium heat.

2. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes.

3. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine.

4. 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.

5. Using a stick blender, puree to your preferred consistency.

6. Serve immediately.

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