I’ve skipped ahead again…I really wanted to make Lentil soup and I thought who can make it better than Alton 🙂 It takes about 45 minutes to make so you need to have a little patience, but I promise you it is so worth the wait.
* 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 of freshly ground black pepper
* 1/2 cup of Crumbled Goat Cheese
Add the olive oil into Dutch oven or heavy soup pot on medium heat. Add the onion, carrot, celery and salt. Cook until the onions are translucent. Add lentils, tomatoes, chicken broth, pepper, coriander and cumin. Mix it all up and bring to boil. Cover and reduce heat to low for 40 minutes. Blend with an immersion blender or carefully scoop into a regular blender and blend to desired consistency. Add some goat cheese on top for some extra flavor.
Recipe Adapted from FoodNetwork.com
I didn’t have grains of paradise and instead used freshly ground black pepper. Grains of Paradise is difficult to find in stores but you can order it online. Alton uses it in quite a few of his recipes so I’ll have to get some. I found some delicious red lentils on sale at Fresh and Easy so I picked them up. These are usually a little more expensive than the green ones but I find them to have more flavor.
This is one of the best Lentil soups I’ve ever had! It’s so flavorful and delicious and completely Vegan if you use the vegetable broth. This will absolutely be my go to Lentil Soup recipe!