Lentil Soup
Lentil Soup
Adapted from recipe by Alton Brown
Ingredients:
1 tbsp olive oil-use less if on an oil free protocol. Maybe 2 teaspoons.
1 cup finely chopped yellow onion
½ cup finely chopped carrot
½ cup finely chopped celery
Sea salt
1 lb lentils, sorted and rinsed
2 quarts chicken or vegetable broth
½ tsp freshly ground coriander
½ tsp ground toasted cumin
Instructions:
Heat olive oil in a large Dutch oven over medium heat. Add the onion, carrot, celery and a pinch of salt. Sauté, stirring occasionally until onions are translucent, about 6-7 minutes.
Add the lentils, tomatoes, broth, coriander, and cumin. Stir to combine. Increase heat to high and bring to a boil. Reduce heat to low, cover, and simmer until lentils are tender, 35-40 minutes. Use an immersion blender to puree to your preferred consistency. Salt to taste.