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  lb.		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

Tip: Click on the ingredient links to learn the nutritional information for all the Lentil Soup ingredients. The serving size for any ingredient in Lentil Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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.