Lentil Soup

Ingredients for Lentil Soup (adapted from Alton recipe)

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 pound lentils, picked and rinsed
1 can chopped tomatoes
2 quarts chicken or vegetable broth
1/2 teaspoon  ground coriander
1/2 teaspoon  ground toasted cumin
1/4 teaspoon freshly ground pepper

Dash cardamom

Directions

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 cook on low until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, spices 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.

Per Serving (based on 6 servings): Calories: 372; Total Fat: 8 grams; Saturated Fat: 1 grams; Protein: 24 grams; Total carbohydrates: 55 grams; Sugar: 5 grams Fiber: 13 grams; Cholesterol: 0 milligrams; Sodium: 762 milligrams

Read more at: http://www.foodnetwork.com/recipes/alton-brown/lentil-soup-recipe/index.html?oc=linkback