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    Servings: Not specified

    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.

    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

    Parsed from recipe text (no separate ingredient records).
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