Time for the next From the Stove recipe, and this time we have lentil soup from the great Alton Brown. This comes out absolutely delicious, is great if you’re looking for a non-meat dish, and literally lasts you for days! For two people, it can last you at least 4-5 days.
The original Alton Brown recipe can be found here.
Here are the ingredients:
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped celery
- 2 teaspoons kosher salt
- 1 pound lentils, picked and rinsed
- 1 cup peeled and chopped tomatoes
- 2 quarts chicken or vegetable broth
- 1/2 teaspoon freshly ground coriander
- 1/2 teaspoon freshly ground toasted cumin
- 1/2 teaspoon freshly ground grains of paradise
We’re not too big on celery, so we usually just add extra carrots and another onion.
Here are the directions:
Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 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.
After cooking up the onions and carrots and celery for a little while, you just throw everything in, ending up with a colorful looking stew.
After it cooks for those 40 minutes, the lentils miraculously transform from sad little dry seed-looking things, swelling into a corn-like meal, thickening the dish into a hearty soup. I often think one could in fact just enjoy the soup as it is at this point.
But after blending it with an immersion blender, it turns into this wonderfully tasty soup.
Served with bread, it’s delicious!