GOOD EATS LENTIL SOUP

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Good Eats Lentil Soup image

Adapted from Alton Brown's Good Eats, this is wonderful soup! I have tweaked it a little, after reading all the reviews. Enjoy! To make the soup more of a main meal, add soy chorizo to it!

Provided by Sharon123

Categories     Lentil

Time 1h15m

Yield 6-8

Number Of Ingredients 13

2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
1 -1 1/2 teaspoon kosher salt
1/2 cup soy chorizo sausage (optional)
1 lb lentils, picked and rinsed
1 cup peeled and chopped fire-roasted tomatoes
2 quarts vegetable broth (or for meat eater's, chicken broth)
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin
1/4 teaspoon black pepper
1/4 teaspoon cardamom (optional)

Steps:

  • Place the olive oil into a large 6-quart Dutch oven and set over medium heat.
  • When hot, add the onion, carrot, celery(if using soy chorizo sausage, add now) and salt and sweat until the onions are translucent, approximately 6 to 7 minutes.
  • Add the lentils, tomatoes, broth, coriander, cumin, pepper and cardamom if using, 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 lentils are tender, about 35 to 40 minutes.
  • Using an immersion blender, puree to your preferred consistency(or put in batches into the blender and puree). Serve immediately. Enjoy!
  • Note: One reviewer said when serving, to add 1 tbls. of vinegar to the soup. I haven't tried this yet, but you might want to.

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