2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 lb lentils picked and rinsed
1 cup peeled and chopped tomato
6 cups chicken broth or vegetable broth or tomato juice
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin
1/2 teaspoon freshly ground grains of paradise
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.