Thursday, March 10, 2011

Soup's On!: Lentil Soup

Lentil Soup
Whenever I want something warm and comforting, there's nothing quite a like a delicious bowl of soup to satisfy me.  Lentil soup is one of my favorites because it comes together easily.  That's the beauty of lentils, unlike many other dried beans, which must be soaked overnight usually. 

So if you're wanting something to knock the chill off, or just to warm your insides, this simple, yet yummy recipe, will do the trick.

Happy Eating!

Lentil Soup

2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt, plus more to taste at end of cooking
Freshly ground pepper
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken (or vegetable) broth
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 bouquet garni (bouquet of dried thyme, basil, fennel, parsley and lavender)

Place the olive oil into a large pot and set over medium heat. Once hot, add the onion, carrot, celery and salt and saute until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and bouquet garni 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.  Remove the bouquet and using an immersion blender, puree to your preferred consistency.  Check for seasoning and season further to taste with salt and pepper, as desired.  Serve and enjoy!
Adapted from Alton Brown

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