Alton Brown'S Lentil Soup

• 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
• Read more at: http://www.foodnetwork.com/recipes/alton-brown/lentil-soup-recipe.html?oc=linkback

1. 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.
2. Recipe courtesy Alton Brown, 2006
3. Read more at: http://www.foodnetwork.com/recipes/alton-brown/lentil-soup-recipe.html?oc=linkback

olive oil, onion, carrot, celery, kosher salt, lentils, tomatoes, chicken, freshly ground coriander, cumin, freshly ground grains of paradise, httpwwwfoodnetworkcomrecipesaltonbrownlentilsouprecipehtmloclinkback

Taken from www.epicurious.com/recipes/member/views/alton-browns-lentil-soup-52980541 (may not work)