I'm so happy that my favorite family, The Pashos', are back in Chicago! Michelle taught me how to make a delicious lentil soup and it's definitely worth sharing! I added a couple of ingredients (with a little help from THE Alton Brown), so now we both have our own little twist on a great lentil soup. Delish!
Welcome home, Pashos Family!!
Welcome home, Pashos Family!!
Ingredients:
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped celery
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 pound lentils, picked and rinsed
- 1 cup canned diced tomatoes
- 2 quarts low-sodium chicken or vegetable broth
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
Directions:
Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery, garlic, and salt, then sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, and cumin, then 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 an immersion or regular blender, puree half of the soup to your preferred consistency. Serve immediately. (...oh, and enjoy soup with crusty bread or oyster crackers. Yum!!!)
*Recipe adapted from: Michelle Pashos (and a little help from Alton)