Today I am going to be making a yummy lentil soup. This recipe is inspired by Alton brown’s lentil soup.
Music by Memento Dubstep
Attribution-ShareAlike 4.0 International (CC BY-SA 4.0)
http://creativecommons.org/licenses/by-sa/4.0/
Prep Time | 20 minutes |
Cook Time | 30 minutes |
Servings |
people
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Ingredients
- 3 tablespoons extra virgin olive oil Don't use the fancy stuff
- 2 tablespoons vegetable oil
- 1 each red onion small dice
- 1 cup portabella mushroom small chop
- 1/2 cup carrot small chop
- 1/2 cup celery small chop
- 2 teaspoons sea salt + to taste
- 1/2 teaspoon coriander toasted and ground
- 1/2 teaspoon cumin toasted and ground
- 1/2 teaspoon grains of paradise fresh ground
- 1/2 teaspoon ginger minced
- 1 tablespoon garlic minced
- 2 quarts vegetable broth
- as needed water
- 1 pound lentils picked and rinsed
- 1/4 cup soy sauce
- 1 cup roma tomatoes peeled and chopped
- cilantro rough chopped - for garnish
Ingredients
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Instructions
- Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, portabella mushroom, carrot, and celery. cook until the onions start to sweat, a few minutes. Next add the sea salt, coriander, cumin and grains of paradise and cook until the onions are translucent. this will take 5 minutes or so.
- Add the lentils, vegetable stock and water if needed. Cover with a lid, increase the heat to high and bring just to a boil. Reduce the heat to low so the soup is just simmering, cook until the lentils are tender, approximately 20-30 minutes.
- Next add soy sauce and tomatoes, and cook for another 10 minutes. Taste to see if it needs more salt.
- Using a stick blender, puree to your preferred consistency. Serve immediately and garnish with cilantro.
Recipe Notes