Ingredients for Alton Brown's Lentil Soup
- 2 tablespoons olive oil, plus more for garnish
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 2 celery stalks, chopped
- 1/4 teaspoon kosher salt
- 1 cup brown or green lentils, rinsed
- 1 (28-ounce) can crushed tomatoes
- 6 cups chicken broth (optional, if not using vegetable broth)
- 6 cups vegetable broth
- Coriander
- Cumin
- Grains of Paradise
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How to Make Alton Brown's Lentil Soup
- Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add 1 medium onion (chopped), 1 medium carrot (chopped), and 2 celery stalks (chopped). Cook, stirring occasionally, until softened, about 5-7 minutes.
- Add 6 cups vegetable broth (or chicken broth for a richer flavor), 1 (28-ounce) can crushed tomatoes, 1 cup brown or green lentils (rinsed), 1 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for 35-45 minutes, or until the lentils are tender.
- If desired, carefully transfer about 1/3 of the soup to a blender and blend until smooth. Return the blended portion to the pot and stir to combine. This creates a creamier texture.
- Taste and adjust seasonings as needed. Garnish with a drizzle of olive oil and fresh herbs (such as parsley or chives), if desired, before serving.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
10g
Fat
2g
Carbs
4g
