Portland DSA Soup For My Family

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 By: Portland DSA

An enormous black cauldron hangs by chains from a tripod. A man in a black coat and black hat ladels hot liquid from within. It is snowing
"Soup Cauldron" by k.w.b. is licensed under CC BY-NC 2.0


INGREDIENTS:

  • 2 Tbsp olive oil
  • 1 c finely chopped onion
  • ½ c finely chopped carrot
  • ½ c finely chopped celery
  • 2 tsp kosher salt
  • 1 lb lentils, picked and rinsed
  • 1 c peeled and chopped tomatoes
  • 1 qt chicken broth, made with Edward & Sons Not-Chick’n Cubes
  • 1 qt water
  • 1 tsp freshly ground toasted cumin
  • ½ tsp freshly ground coriander
  • ½ tsp grains of paradise
    • or, ½ tsp ground pepper + 1 pinch curry powder


INSTRUCTIONS:

  • 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, water, cumin, coriander, and grains of paradise and agitate to the left 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 60 to 90 minutes. 
  • Using a stick blender, puree to your preferred consistency. Serve immediately.


Yield

Serves your whole family


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