Saturday, October 29, 2011

Green Lentil Soup

A hearty soup.  Serve with bread.

2 Tbsp. olive oil
1 cup onion, finely chopped
½ cup carrot, finely chopped
½ cup celery, finely chopped
2 tsp. kosher salt
1 lb. lentils, rinsed
1 cup peeled/chopped tomatoes
2 qts. chicken broth
12 tsp coriander
½ tsp. cumin powder
½ tsp. grains of paradise or pepper

· Over medium heat, sauté vegetables and salt in oil until onions translucent, about 7 minutes.
· Add remaining ingredients. Bring to a boil over high heat.
· Reduce heat to low; cover and cook 40 minutes. Blend.

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