- 6
- 30 mins
- 75 mins
Ingredients
- 6-8 (1.5-2)
- 2 tablespoons olive oil ( 1 1/2 tsp)
- 1 cup finely chopped onion (1/4 Cup)
- 1/2 cup finely chopped carrot (2 Tbsp)
- 1/2 cup finely chopped celery (2 Tbsp)
- 2 teaspoons kosher salt (1/2 tsp)
- 1 pound lentils, picked and rinsed (1/4 Lb)
- 1 cup peeled and chopped tomatoes (1/4 Cup)
- 2 quarts chicken or vegetable broth (16 oz)
- 1/2 teaspoon freshly ground coriander (1/8 tsp)
- 1/2 teaspoon freshly ground toasted cumin (1/8 tsp)
- 1/2 teaspoon freshly ground grains of paradise (1/8 tsp) Optional
Preparation
Step 1
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.
SERVES: 6; Calories: 372; Total Fat: 8 grams; Saturated Fat: 1 grams; Protein: 24 grams; Total carbohydrates: 55 grams; Sugar: 5 grams Fiber: 13 grams; Cholesterol: 0 milligrams; Sodium: 762 milligrams