INGREDIENTS

2 Tbsp Extra Virgin Olive Oil
1 Cup onion (chopped finely)
½ Cup carrot (chopped finely)
½ Cup celery (chopped finely)
2 tsp Kosher Salt
1 lb lentils (culled & rinsed)
1 Cup tomato (peeled & cubed)
1 quart chicken broth
1 quart vegetable broth
½ tsp Ground Coriander
½ tsp Ground Cumin
½ tsp Grains of Paradise (ground)

To make this soup a vegetarian one, substitute more vegetable stock for the chicken broth.

STEPS
Sweat the onion, carrot, and celery in hot olive oil, adding a little salt. Next, add the broth, tomatoes, lentils and seasonings. Bring to a boil, reduce heat to a simmer and cover, cooking about 35-45 minutes. If you would like a smoother consistency to your soup, you can run the soup in a food processor or use an immersion blender. If not, you’re ready to dish up and eat!

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