Lentil Soup (Alton Brown) |
|
 |
Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
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:
1. 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.
|
|