Friday, September 17, 2010

Lentil Soup


This Lentil Soup is delicious. High in vitamins and flavor, and low in calories...I think yes!

Lentil Soup


  • 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 (1 1/4 cup) lentils, picked and rinsed
  • 1 cup peeled and chopped tomatoes
  • 2 quarts chicken or vegetable broth 
  • 1 teaspoon freshly ground toasted cumin 
  • 1/2 teaspoon freshly ground coriander
  • 1/2 teaspoon freshly ground grains of paradise (curry powder or garam masala also work well)
  • 1/2 teaspoon garlic powder
  • A touch of cinnamon


Place the olive oil into a large 6-quart Dutch oven (or simply a large pot) 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, grains of paradise, garlic powder, and cinnamon 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. If you prefer a smooth soup, you can puree the soup.

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