Tuesday, October 20, 2015

Lentil Soup

Lentil Soup
2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot

1/2 cup corn kernels
1/2 cup finely chopped celery
1/2 cup corn kernels
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth
1/2 teaspoon freshly ground coriander
1/2 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, carrot, celery,corn kernels and salt and sweat until the onions are translucent, approximately 6 to 7 minutes.

Add the lentils, tomatoes, broth, coriander, cumin 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.

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