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alton brown lentil soup recipe

Alton Brown Lentil Soup Recipe

This soup combines simplicity with rich, wholesome flavors that definitely bring comfort to your table. Start with a large Dutch oven and add your olive oil, chopped onions, carrots, and celery. Cooking the vegetables until the onions are translucent will create a flavorful base, so don't rush this step. One of my favorite things about this recipe is how the earthy taste of lentils shines through with minimal effort.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Servings: 8

Ingredients

  • 3 tbsp Olive Oil
  • 1 Medium Onion diced
  • 3 Medium Carrots chopped
  • 1 large Celery Stalk chopped
  • 3 tsp Salt
  • 1 lb Lentils
  • 2 cans Tomatoes 32 oz.
  • 2 quarts Vegetable Broth
  • 1 tsp Cumin ground
  • 1 tsp Coriander ground
  • 1/2 tsp Black Pepper

Instructions

  • Heat olive oil in a large 6-quart Dutch oven over medium heat.
  • Add diced onion, chopped carrots, celery, and salt to the hot oil. Cook them for 6 to 7 minutes until the onions turn translucent.
  • Add lentils, vegetable broth, tomatoes, cumin, coriander, and black pepper. Stir everything well.
  • Raise the heat to bring it to a boil, then reduce the heat to low.
  • Cover the pot and let it simmer for about 35 to 45 minutes until the lentils are tender.