Lentil soup

  • Preparation Time30 mins
  • Cooking Time45 mins
  • Serves6
  • DifficultyEasy
2 tbsp olive oil
150g finely chopped onion
25g finely chopped carrot
25g finely chopped celery
2 tsp salt
450g lentils, picked and rinsed
225g peeled and chopped tomatoes
2L chicken or vegetable stock
1/2 tsp freshly ground coriander seeds
1/2 tsp freshly ground toasted cumin
1/2 tsp freshly ground grains of paradise
1) Place the olive oil into a large 6 litre Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately six to seven 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.

Alton's Lentil Soup

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