Prep 5 mins
Cook 1 hr
I make this at least once a week come fall & winter for dinner and lunches. My carnivore husband LOVES it. Goes great with homemade bread too! If you are lucky enough to find grains of paradise, use them. I hear it really makes the soup. Never being able to find it myself, I just substitute regular pepper for it.
- 2 tablespoons olive oil
- 1 cup onion, finely chopped
- 1⁄2 cup celery, finely chopped
- 1⁄2 cup carrot, finely chopped
- 2 teaspoons salt
- 1 lb lentils
- 1 (14 1/2 ounce) can diced tomatoes (or 1 tomato diced)
- 2 quarts low sodium vegetable broth
- 1⁄2 teaspoon coriander
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon grains of paradise
- Place the olive oil into a large pot and set over medium heat. Once heated, add the onion, celery, carrot and salt and sweat until the onions are translucent, about 7 minutes.
- Add the remaining ingredients and stir to combine. Increase the heat to high and bring to a boil.
- Reduce heat to low, cover, and simmer until the lentils are tender, about 40-50 minutes.
- You can eat it as is (like I do), or use a stick blender to puree to your desired consistency.