Lentil Soup

Alton Brown's recipe: http://www.foodnetwork.com/recipes/alton-brown/lentil-soup-recipe/index.html

Amazing flavor!!!  I couldn't find grains of paradise, so I used pink peppercorn.  

Next time, I may try adding andouille sausage!

Ingredients:

• Olive oil (about 2 Tbsp.)
• 1 c. finely chopped onion
• 1/2 c. finely chopped carrot
• 1/2 c. finely chopped celery
• 2 tsp. kosher salt
• 1 lb. lentils, picked and rinsed
• 1 c. peeled and chopped tomatoes
• 2 quarts chicken or vegetable broth
• 1/2 tsp. freshly ground coriander
• 1/2 tsp. freshly ground cumin
• 1/2 tsp. freshly ground grains of paradise

Directions:

1. Place the olive oil into a large 6-quart dutch oven and set over medium heat.
2. Once hot, add onion, carrot, celery, and salt.  Sweat until the onions are translucent (approx. 6-7 mins.)
3. Add lentils, tomatoes, broth, coriander, cumin, and grains of paradise.  Stir to combine.
4. Increase the heat to high and bring just to a boil.  Reduce heat to low, cover and cook at a low simmer until the lentils are tender (approx. 35-40 mins.)
5. If wanted, use a stick blender to puree to preferred consistency.
6. Serve immediately with bread