Lentil soup

17

Recipe by: Alton Brown

Show: Good Eats

Episode: Pantry Raid 6: Lentils

Ingredients

  • 2 tbsp olive oil
  • 150g finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped onion
  • 25g finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped carrot
  • 25g finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped celery
  • 2 tsp salt
  • 450g lentils, picked and rinsed
  • 225g peeled and Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped tomatoes
  • 2L chicken or vegetable stock
  • 1/2 tsp freshly ground coriander seeds
  • 1/2 tsp freshly ground toasted cumin
  • 1/2 tsp freshly ground grains of paradise

Use imperial measurements

Method

How to make Lentil soup

1) Place the olive oil into a large 6 litre Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately six to seven 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.