Lentil Soup
This recipe creates a hearty and flavorful lentil soup by first sweating aromatic vegetables, then simmering them with lentils, tomatoes, broth, and warm spices until tender. The soup is finished by pureeing to the desired consistency.
Equipment
- 1 Large Dutch Oven (6-quart)
- 1 Cutting Board
- 1 Chef's knife
- 1 Wooden Spoon
- 1 Immersion Blender Alternatively, a standard blender or food processor can be used
Ingredients
Main
- 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
Instructions
- 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.
Notes
Ensure vegetables are finely chopped for even cooking and better texture integration. Picking and rinsing lentils is crucial to remove any small stones or debris. Adjust the amount of broth depending on your desired soup consistency after pureeing. Toasting and freshly grinding the spices (coriander, cumin, grains of paradise) just before use will significantly enhance their aroma and flavor. You can adjust the pureeing level to leave some lentils whole for more texture.