Lentil Soup…I have to be honest those two words have always made me cringe! Which is odd, since I’m normally game to try something new, but for some reason Lentil Soup was not one of those things. Finally, my husband Jon and I decided to try to make it. The worst thing that could happen was we hated it and ordered out! I am shocked and happy to say, WE LOVED IT! We didn’t only love the taste but we love that it is healthy, simple to make, and best of all it’s cheap!
- 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.
The recipe we used was by Alton Brown and I found it on Food Networks website. We made a few substitutions for things we didn’t have. We used beef stock instead of chicken/vegetable, ground black pepper instead of the grains of paradise, and a 14oz can of diced tomatoes (liquid included) instead of fresh tomatoes. Give it a try; add what you like, take out what you don’t. Enjoy.