Wednesday, June 19, 2013

Lentil Soup (Alton Brown)

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 (I use stock)
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin
1/2 teaspoon freshly ground grains of paradise (I use 1/4 tsp black pepper instead)

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 (I take out 1/3, puree the rest, then add the 1/3 back in). Serve immediately.

Recipe from Alton Brown


Sharon said...

Rach, was this the more recent soup you made for me? Alex said it looked like diarrhea but actually tasted really good, and I loved it! Just checking, so I know when winter comes.

Rachel Rowell said...

haha, yes, this is was the diarrhea tasting soup :)