Lentil Soup

lentilsoup

The basics of this recipe are from where else…Alton Brown.  That being said we never make it the same way twice.  So the recipe is really just kind of a map to get us along the way and we choose different routes to get where we want to go pretty much every time.  And really, what in the hell are grains of paradise anyway?  I doubt that anywhere in Kansas City has grains of paradise.  Maybe grains of wheat…(I’m kidding we’re not that backwards here.)

Ingredients
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

 

Directions
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.

Recipe courtesy Alton Brown, 2006

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