Lentil Soup

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Ingredients

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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

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Directions

1. A large 6-quart Dutch oven should be placed over medium heat with the olive oil inside.
2. Once hot, add the onion, carrot, celery, and salt and sweat for 6 to 7 minutes, or until the onions are translucent.
3. Stir in the grains of paradise, tomatoes, coriander, cumin, and broth after adding the lentils.
4. Just bring to a boil after turning up the heat to high.
5. Reduce the heat to low, cover the pan, and simmer the lentils for 35 to 40 minutes, or until they are cooked.
6. Puree the ingredients with a stick blender to the desired smoothness.
7. Serve right away.

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