Lentil SoupAdapted and changed from Food Network
2 tablespoons olive oil
1 cup finely chopped onion (I omitted this but instead used 4 cloves of peeled garlic)
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, rinsed
1 cup peeled and chopped tomatoes
2 quarts vegetable broth
1 teaspoon freshly ground coriander
1 teaspoon freshly ground toasted cumin
Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion (or garlic cloves), 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.