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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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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:
2 tablespoons olive oil |
1 cup finely chopped onion |
1/2 cup finely chopped carrot |
1/2 cup finely chopped celery |
1 -1 1/2 teaspoon kosher salt |
1/2 cup soy chorizo sausage (optional) |
1 lb lentils, picked and rinsed |
1 cup peeled and chopped fire-roasted tomato |
2 quarts vegetable broth (or for meat eater's, chicken broth) |
1/2 teaspoon freshly ground coriander |
1/2 teaspoon freshly ground toasted cumin |
1/4 teaspoon black pepper |
1/4 teaspoon cardamom (optional) |
Directions:
1. Place the olive oil into a large 6-quart Dutch oven and set over medium heat.
2. 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.
3. Add the lentils, tomatoes, broth, coriander, cumin, pepper and cardamom if using, and stir to combine.
4. 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.
5. Using an immersion blender, puree to your preferred consistency(or put in batches into the blender and puree). Serve immediately. Enjoy!
6. 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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