· 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 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
Step 1Place 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.