Wednesday, March 9, 2011

Green Lentil Soup

2 Tbsp. olive oil

1 cup onion, finely chopped

½ cup carrot, finely chopped

½ cup celery, finely chopped

2 tsp. kosher salt

1 lb. lentils, rinsed

1 cup peeled/chopped tomatoes

2 qts. chicken broth

12 tsp coriander

½ tsp. cumin powder

½ tsp. grains of paradise or pepper

· Over medium heat, sauté vegetables and salt in oil until onions translucent, about 7 minutes.

· Add remaining ingredients. Bring to a boil over high heat.

· Reduce heat to low; cover and cook 40 minutes. Blend.

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