Ingredients
-
2
-
1
-
1/2
-
1/2
-
1 - 1 1/2
-
1/2
-
1
-
1
-
2
-
1/2
-
1/2
-
1/4
-
1/4
-
-
Directions
Good Eats Lentil Soup, 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!, This is a very good lentil soup I skipped the sausage and used veggie broth The highlight and difference of this version is the spices (I was too lazy to toast the cumin) Out of personal choice I chose not to blend it I really like the chunky style best It has a wonderful depth of flavor I had a bowl for lunch and froze the rest to hide for later rest
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Steps
|
1
Done
|
Place the Olive Oil Into a Large 6-Quart Dutch Oven and Set Over Medium Heat. |
|
2
Done
|
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. |
|
3
Done
|
Add the Lentils, Tomatoes, Broth, Coriander, Cumin, Pepper and Cardamom If Using, and Stir to Combine. |
|
4
Done
|
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. |
|
5
Done
|
Using an Immersion Blender, Puree to Your Preferred Consistency(or Put in Batches Into the Blender and Puree). Serve Immediately. Enjoy! |
|
6
Done
|
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. |
