• 2 tablespoons olive oil
  • 1 cup finely chopped onion
  • ½ cup finely chopped carrot
  • ½ cup finely chopped celery
  • 2 teaspoons kosher salt
  • 1 lb lentils, picked and rinsed
  • 1 cup peeled and chopped tomatoes
  • 2 quarts chicken or vegetable broth
  • ½ teaspoon freshly ground coriander
  • ½ teaspoon freshly toasted cumin
  • ½ teaspoon freshly ground grains of paradise


  • 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, approx. 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, approx. 35 to 40 minutes.
  • Using a stick blender, puree to your preferred consistency
  • Serve immediatelyRecipe courtesy of Alton Brown

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