A soup that is popular and a staple at my home is Lentil Soup! The recipe comes from chef Alton Brown, whom not I’m not a big fan of but this recipe is good! The first time I have made the soup I questioned Alton Brown’s sanity with one of the ingredients!!! Before this recipe I have never heard of “Grains of Paradise” and now I know where to find some. Grains of paradise has a similar look to whole black peppercorns and you can substitute black pepper for grains of paradise, which was great to know when I first made the soup. I was able to buy some grains of paradise at the local organic food store across the street from my work.
One thing that I definitely find time consuming and a bit of an annoyance is freshly grinding the coriander, cumin and grains of paradise! I don’t have all day to grind all three of them!
Now here is the recipe…
- 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 vegetable broth
- 1/2 teaspoon freshly ground coriander
- 1/2 teaspoon freshly ground toasted cumin
- 1/2 teaspoon freshly ground grains of paradise
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.
I also eat this soup with some Boar's Head Kielbasa that is absolutely delicious!!!! Love it!