Lentil Soup

—Not On Website, Alton Brown

Prep Time: 30 min Cook Time: 45 min Servings: Yield: 6 to 8 servings Source:

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.

Nutrition

Calories: 372 calorie
Total Fat: 8 grams
Saturated Fat: 1 grams
Cholesterol: 0 milligrams
Sodium: 762 milligrams
Carbohydrates: 55 grams
Dietary Fiber: 13 grams
Protein: 24 grams
Sugar: 5 grams