Good Eats Lentil Soup
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!
INGREDIENTS
Nutrition- 2tablespoons olive oil
- 1cup finely chopped onion
- 1⁄2cup finely chopped carrot
- 1⁄2cup finely chopped celery
- 1 - 1 1⁄2teaspoon kosher salt
- 1⁄2
- 1
- 1cup peeled and chopped fire-roasted tomatoes
- 2
- 1⁄2teaspoon freshly ground coriander
- 1⁄2teaspoon freshly ground toasted cumin
- 1⁄4teaspoon black pepper
- 1⁄4
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DIRECTIONS
- 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.
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