Crushed Lentil Soup Recipe
- 2 tbsp olive oil
- 1 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped celery
- 2 tsp kosher salt
- 1 lbs lentils (picked and rinsed)
- 1 cup tomatoes (peeled and chopped)
- 2 quarts chicken or vegetable broth
- 1/2 tsp freshly ground coriander
- 1/2 tsp freshly ground toasted cumin
- 1/2 tsp freshly ground grains of paradise
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. 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. Throw in your Vita-Mix, or blender, for a few seconds – to your preferred consistency. Serve.
