Lentil soup recipes

two tablespoons essential 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, selected and rinsed

1 cup peeled and chopped tomato plants

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

Put the essential olive oil right into a large 6-quart Nederlander oven and hang over medium heat. Once hot, add some onion, carrot, celery and salt and sweat before the onions are translucent, roughly 6 or 7 minutes. Add some lentils, tomato plants, broth, coriander, cumin and grains of paradise and stir to mix. Boost the heat to high and produce simply to a boil. Lessen the heat to low, cover and prepare in a low simmer before the lentils are tender, roughly 35 to 40 minutes. Utilizing a stick blender, puree for your preferred consistency. Serve immediately.