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Lentil Soup

June 6, 2011

If I could follow one culinary icon around for a day, I would hands-down pick Alton Brown from the Food Network.  His GOOD EATS series holds more than 60% of my DVR’s capacity.  I love the history and the stories he tells about where food comes from and how it is best used.  He always gives you a little bit of science and answers those “WHY” questions in a quirkly Alton fashion.  It definitely pleases my science-driven brain.  As an added bonus to his job, he also get to work with fun kitchen gadgets and toys, and he is the reason I recently purchased an immersion blender.  That’s right – I am now the proud owner of a hand held stick blender made by Cuisinart.  And to honor my favorite foodie, I chose to cook a slightly skewed version on Alton’s lentil soup.  (his verson:, my verson below.)


  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 1 teaspoon salt
  • 1 pound lentils, rinsed
  • 1 can of stewed tomatoes, diced
  • 2 quarts low-sodium chicken OR vegetable broth
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon paprika


Place the olive oil into a large stock pot or 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, pepper and paprika, and stir to combine. Increase the heat 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. You may eat the soup as-is OR use a stick blender to puree to your preferred consistency.  Serve immediately.

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