I love making soups when it’s cold outside. One of my favorites is lentil soup; it’s so delicious and easy to make. My mom would make lentil soup all the time when I was a kid. I used to not be that big into it tell one day my mom told me that she makes it specially before we have big exams. She explained that lentils are brain food. I was hooked and after that.
I decided to use a recipe from Alton Brown.
• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped celery (I skipped the celery)
• 2 teaspoons kosher salt
• 1 pound lentils, picked and rinsed
• 1 cup peeled and chopped tomatoes (I skipped the 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 (I didn’t have this so I skipped this also)
Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine (I added a little bit of turmeric). 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. Using a stick blender, puree to your preferred consistency (I skipped this process cause I don’t think it’s necessary). I topped it off with some fresh cilantro, but I also like it with freshly squeezed lemon juice. Serve immediately.