Ingredients
Software
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
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin
1/2 teaspoon freshly ground grains of paradise
Directions
1
Place the olive oil into a large, 6-quart Dutch oven set over medium heat. Once hot, add the onion, carrot, celery, and salt, and sweat until the onions are translucent, 6 to 7 minutes.
2
Add the lentils, tomatoes, broth, coriander, cumin, and grains of paradise, and stir to combine.
3
Increase 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, 35 to 40 minutes.
4
Using an immersion blender, puree to your preferred consistency. Serve immediately.