comfort food, fall, lentil, main course, side dish, soup, vegetable, vegetarian, winter
Lentil SoupTuesday, November 04, 2014
Recipe slightly adapted from Alton Brown. [Recipe makes 6 servings].
I did a quick google search for lentil soup and saw that Alton Brown's recipe had great reviews. The recipe is essentially a combination of a mirepoix, some broth, freshly ground spices, and the star ingredient: lentils. This is what I look for in soups. If an ingredient is in the name of a soup, it should be the star player, not a minor addition. The balance of flavors was perfect and the depth that you got with the coriander, cumin, and cardamom was just the right amount without taking over the lentils. Whether you're looking for a great meal tonight, or a dish you can make, portion, and freeze for a later date, lentil soup is a great option.
2 tablespoons olive oil
1 cup onion, finely chopped
1/2 cup carrot, finely chopped
1/2 cup celery, finely chopped
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
8 cups low-sodium chicken or vegetable broth
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin
1/2 teaspoon freshly ground cardamom
Heat the olive oil in a large Dutch oven over medium heat. Once hot, add the onion, carrot, celery, and salt. Cook for 7 minutes, stirring occasionally. Once the onions are translucent, add the lentils, tomatoes, broth, coriander, cumin, and cardamom. Stir to combine and then increase the heat to high and cook until boiling. Reduce the heat to low, cover, and let simmer for 40 minutes, or until the lentils are tender. Use an immersion blender to thicken the soup to your desired consistency. [Side note: I ended up blending roughly one-third of the soup and then incorporated it back into the soup].