Lentil Soup

Name: Lentil Soup
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters finely chopped carrot; 118 milliliters finely chopped celery; 1 teaspoons freshly ground coriander; 1 teaspoons freshly ground toasted cumin; 2 teaspoons kosher salt; 454 grams lentils, picked and rinsed; 2 Tbsps olive oil; 237 milliliters finely chopped onion; 237 milliliters peeled and chopped tomatoes; 2 liters chicken or vegetable broth; 1 teaspoons freshly ground grains of paradise

Lentil Soup might be From preparation to the plate, this recipe takes about 1 hour and 15 minutes. A mixture of lentils, onion, kosher salt, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It will be a hit at your Autumn event.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Olive Oil

Carrot

Celery

Onion

Salt

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Coriander