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Categories:
tomatoes olive oil onion stalks celery carrots kosher salt lentils vegetable broth ground coriander ground cumin ground black pepper White Cheddar Crackers
Viewed: 34 - Published at: 6 years agoIngredients
- 3 whole Roma Tomatoes
- 2 Tablespoons Olive Oil
- 1 cup Finely Diced Yellow Onion
- 2 stalks Celery, Finely Diced (2 Stalks Should Yield About 1/2 Cup)
- 2 whole Medium Carrots, Peeled And Finely Diced (2 Should Yield About 1/2 Cup)
- 2 teaspoons Kosher Salt
- 16 ounces, weight Dry Lentils, Rinsed
- 2 quarts Vegetable Broth
- 1/2 teaspoons Ground Coriander
- 1/2 teaspoons Ground Cumin
- 1/2 teaspoons Ground Black Pepper
- 1/4 cups Minced Flat Leaf Parsley, For Garnish
- White Cheddar Crackers, For Serving (optional)
Method
- Bring a medium saucepan of water to a rapid boil. And prepare a large bowl of ice water.
- Score an X on the bottom of each tomato. One at a time, with a slotted spoon, drop a tomato into the water for about 30 seconds. Remove it immediately to the ice water and repeat with the remaining tomatoes. Set tomatoes aside.
- Once the tomatoes are cool enough to handle, peel off the skin and dice the tomatoes. Discard the skin and any messy seeds.
- In a large Dutch oven over medium heat, add in the two tablespoons of olive oil.
- Once hot, add in the onions, celery, carrots and two teaspoons kosher salt. Stir and let the vegetables sweat for 6-8 minutes.
- Add in the rinsed lentils, the tomatoes, vegetable broth, coriander, cumin and black pepper. Stir, cover and bring to a boil before reducing to low and simmering for 40 minutes.
- Remove 1/3 of the soup into a blender and pulse two to three times. Transfer the blended soup back into the pot, stir and serve garnished with the parsley.
- This soup was adapted from Alton Brown's Lentil Soup 2006.
