Lentil Soup

Lentil Soup

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.

Pairs well with Merlot