Prep 30 mins
Cook 45 mins
Adapted from Alton Brown's Good Eats, this is wonderful soup! I have tweaked it a little, after reading all the reviews. Enjoy! To make the soup more of a main meal, add soy chorizo to it!
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- 1⁄2 cup finely chopped carrot
- 1⁄2 cup finely chopped celery
- 1 -1 1⁄2 teaspoon kosher salt
- 1⁄2 cup soy chorizo sausage (optional)
- 1 lb lentils, picked and rinsed
- 1 cup peeled and chopped fire-roasted tomatoes
- 2 quarts vegetable broth (or for meat eater's, chicken broth)
- 1⁄2 teaspoon freshly ground coriander
- 1⁄2 teaspoon freshly ground toasted cumin
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon cardamom (optional)
- Place the olive oil into a large 6-quart Dutch oven and set over medium heat.
- When hot, add the onion, carrot, celery(if using soy chorizo sausage, add now) and salt and sweat until the onions are translucent, approximately 6 to 7 minutes.
- Add the lentils, tomatoes, broth, coriander, cumin, pepper and cardamom if using, 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 lentils are tender, about 35 to 40 minutes.
- Using an immersion blender, puree to your preferred consistency(or put in batches into the blender and puree). Serve immediately. Enjoy!
- Note: One reviewer said when serving, to add 1 tbls. of vinegar to the soup. I haven't tried this yet, but you might want to.
This is a very good lentil soup. I skipped the "sausage" and used veggie broth. The highlight and difference of this version is the spices (I was too lazy to toast the cumin). Out of personal choice I chose not to blend it. I really like the "chunky style" best. It has a wonderful depth of flavor. I had a bowl for lunch and froze the rest to hide for later rest.