I've been craving my grandma's lentil soup for about a week now. Usually I can hit up my Tia Nancy on Facebook for the recipe, but I feel like I'm always asking her for the same three recipes. Off to Internet-land I went and landed on the Food Network site. I think it's the first result that shows up in the search.
I'm not a patient cook. I like things to be done between 45 minutes to an hour and a half, max. I saw that this would only take an hour and 15 minutes minutes, including prep. That's good enough for me.
Alton Brown's Lentil Soup
- 2 tbsps olive oil
- 1 C finely chopped onion
- 1.5 C finely chopped carrot
- 1.5 C finely chopped celery
- 2 tsps kosher salt
- 1 lb lentils, rinsed and picked
- 1 C peeled and chopped tomatoes
- 2 Qts chicken or vegetable broth
- 1.5 tsps coriander
- 1.5 tsps cumin
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 thoroughly enjoyed it. I read the reviews and one mentioned it being thick and not having enough fluid. I have to agree. I'd prefer it to have a little more soup consistency rather than a stew consistency. As you can tell I don't have an emersion blender or I would have used it, but that wasn't of much import to me. I also added habañero sauce to give it a little kick.