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Volume III
September 27, 2013


Weekly Home / Recipe Center

Lentil Soup

Serving size: 6
Calories per serving: 146


Author: Recipe courtesy Alton Brown, 2006 Total Time: 1 hr 15 min

Prep time:
Cook time:

Ingredients:
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 tomato
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:
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. Using a stick blender, puree to your preferred consistency. Serve immediately.


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.


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Source:
  • http://www.foodnetwork.com/recipes/alton-brown/lentil-soup-recipe/index.html

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