Lentil Soup

This past month we have discovered lentils.  I love that they are a non meat form of protein and are easier to digest than beans.  We found a pound of pre-cooked steamed lentils at Trader Joe’s that seemed super easy to work with.  Next I got online and discovered a simple lentil soup recipe from Food Network’s Alton Brown.   When I realized the recipe was Alton Brown’s–I was sold, this man knows food! This recipe was unbelievably easy and really flavorful!


  • 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


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.  Sweat until the onions are translucent, approximately 6 to 7 minutes.  Add the lentils, tomatoes, broth, coriander, and cumin and stir to combine.  Increase the heat to high and bring to just 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.

–Alton Brown, foodnetwork.com


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