Lentil soup

  • 2 tbsp olive oil
  • 150g finely chopped onion
  • 25g finely chopped carrot
  • 25g finely chopped celery
  • 2 tsp salt
  • 450g lentils, picked and rinsed
  • 225g peeled and 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
View metric measurements
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.

Rule the Kitchen with More Recipe Faves

Lentil soup
Lentil soup
Time
60
Serves
6
Difficulty
Easy
Lentil-Soup
Lentil Soup
Time
40
Serves
4
Difficulty
Easy
Three-Lentil Daal
Three-Lentil Daal
Time
30
Serves
4
Difficulty
Easy
Lentil sausage soup
Lentil sausage soup
Time
90
Serves
-
Difficulty
Easy
Lentil soup with beef
Time
120
Serves
6
Difficulty
Easy
Anna's Blueberry Muffins
Anna's Blueberry Muffins
Time
22
Serves
12
Difficulty
Easy