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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I make this at least once a week come fall & winter for dinner and lunches. My carnivore husband LOVES it. Goes great with homemade bread too! If you are lucky enough to find grains of paradise, use them. I hear it really makes the soup. Never being able to find it myself, I just substitute regular pepper for it. Ingredients:
2 tablespoons olive oil |
1 cup onion, finely chopped |
1/2 cup celery, finely chopped |
1/2 cup carrot, finely chopped |
2 teaspoons salt |
1 lb lentils |
1 (14 1/2 ounce) can diced tomatoes (or 1 tomato diced) |
2 quarts low sodium vegetable broth |
1/2 teaspoon coriander |
1/2 teaspoon ground cumin |
1/2 teaspoon grains of paradise |
Directions:
1. Place the olive oil into a large pot and set over medium heat. Once heated, add the onion, celery, carrot and salt and sweat until the onions are translucent, about 7 minutes.
2. Add the remaining ingredients and stir to combine. Increase the heat to high and bring to a boil.
3. Reduce heat to low, cover, and simmer until the lentils are tender, about 40-50 minutes.
4. You can eat it as is (like I do), or use a stick blender to puree to your desired consistency.
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