Lentil Soup Recipe

Submitted by ohioman

Makes 8 servings

good eats soup

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 tomatoes
64	ounce vegetable broth
1/2	teaspoon freshly ground coriander

Directions

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.

Categories

Soup

Serving Size 335.8g

Amount Per Serving

Calories

271

Calories from Fat

% Daily Value^*

Total Fat

5.2g

Saturated Fat

0.9g

Cholesterol