Ingredients
- two tablespoons essential 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, selected and rinsed
- 1 cup peeled and chopped tomato plants
- 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
Put the essential olive oil right into a large 6-quart Nederlander oven and hang over medium heat. Once hot, add some onion, carrot, celery and salt and sweat before the onions are translucent, roughly 6 minutes. Add some lentils, tomato plants. broth, coriander, cumin and grains of paradise and stir to mix. Boost the heat to high and produce simply to a boil. Lessen the heat to low, cover and prepare in a low simmer before the lentils are tender, roughly 35 to 40 minutes. Utilizing a stick blender, puree for your preferred consistency. Serve immediately.
Recipe thanks to Alton Brown, 2006