The lentil is an edible pulse or bean that has been part of the human diet since ancient times. There are a number of ways to cook these grains that are high in iron, but the simplest and the tastiest of all is a lentil soup. Serve this super delicious lentil soup hot on a cold snowy night, with homemade cornbread and fried potatoes.
Ingredients
Olive oil - 2 tablespoons
Finely chopped onion - 1 cup
Finely chopped carrot - ½ cup
Finely chopped celery - ½ cup
Kosher salt - 2 teaspoons
Lentils - 1 pound
Tomatoes (peeled and chopped) - 1 cup
Chicken or vegetable broth - 2 quarts
Freshly ground coriander - ½ teaspoon
Freshly ground toasted cumin - ½ teaspoon
Freshly ground grains of paradise - ½ teaspoon
Instructions
Open the bag and transfer the lentils to a clean, flat surface; pick out debris, and little rocks, if any.
Put the lentils in a colander and rinse them under running water.
Transfer the lentils to a bowl and add enough water to cover the lentils; let stand for 15 to 20 minutes.
Pour two tablespoons of olive oil into a heavy bottomed 6-quart pot and set over medium high heat on the stove.