Lentil Soup

Ingredients

• 0.5 cup carrots finely chopped
• 0.5 cup celery finely chopped
• 0.5 teaspoon coriander freshly ground
• 0.5 teaspoon cumin freshly ground toasted
• 2 teaspoons kosher salt 
• 1 pound lentils rinsed
• 2 tablespoons olive oil 
• 1 cup onion finely chopped
• 1 cup tomatoes peeled chopped
• 2 quarts vegetable broth 
• 0.5 teaspoon grains of paradise freshly ground
• 0.5 teaspoon grains of paradise freshly ground

Equipment

• blender
• dutch oven

Directions

1. Watch how to make this recipe.
2. 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.
3. 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.
4. Serve immediately.