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Lentil Soup

This robust lentil soup begins with a finely chopped mirepoix base, sweated until translucent to build deep flavor. It then simmers lentils, tomatoes, and freshly ground aromatic spices in a rich broth until tender. The soup is finished by pureeing to the desired consistency, creating a comforting and hearty meal.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 2024.7 kcal

Equipment

  • 1 6-quart Dutch Oven A heavy-bottomed pot ensures even heat distribution for sweating vegetables and simmering.
  • 1 Immersion Blender Essential for achieving the desired creamy consistency directly in the pot without transferring.
  • 1 Cutting Board
  • 1 Chef's knife For precise, fine chopping of the mirepoix vegetables.
  • 1 Wooden Spoon or Ladle For stirring and serving.

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

1. The foundation of this soup is the thoroughly sweated mirepoix. Ensure the onions are truly translucent and soft, as this develops a crucial aromatic base without browning. 2. Freshly ground and toasted spices (cumin, coriander, grains of paradise) are paramount. Toasting whole spices briefly in a dry pan before grinding intensifies their aroma and flavor, elevating the soup significantly. 3. Grains of paradise offer a unique peppery, citrusy note; if unavailable, a touch of white pepper and a tiny pinch of orange zest could offer a distant approximation, but it's worth seeking out. 4. When pureeing, control the consistency. A full puree yields a smooth, creamy soup, while a partial puree leaves some texture, adding to the rustic appeal. 5. Always adjust seasoning (especially salt) at the very end, as the flavors concentrate during simmering.