Friday, April 13, 2012

Maundy Thursday Lentil Soup

This year on Maundy Thursday (the Thursday in Holy Week) we marked the day with a simple potluck supper embedded in a Eucharist. Folks brought a variety of things to share: cheeses, dried fruit, olives, hummus. I made a giant pot of Lentil Soup to share. This recipe is from Alton Brown - and can be found here.

Lentil Soup

  • 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
  • 1/2 teaspoon freshly ground grains of paradise
  • 1. Place the olive oil into a large 6-quart Dutch oven and set over medium heat. 
  • 2. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes.
  • 3. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. 
  • 4. 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 35 to 40 minutes. 
  • 5. Using a stick blender, puree to your preferred consistency. Serve immediately.
I never got a picture, sorry!

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