To make a basic lentil soup recipe on FoodNetwork.com, use lentils, picked and rinsed, and other assorted vegetables. Simmer with olive oil, broth and seasonings in a large 6-quart Dutch oven. Preparation time is 30 minutes, and cook time is 35 to 40 minutes. One recipe yields six servings.
Pour 2 tablespoons olive oil into the Dutch oven, and place on medium heat. When the olive oil is hot, add 1 cup finely chopped onion, 1/2 cup finely chopped carrot, 1/2 cup finely chopped celery and 2 teaspoons kosher salt. Stir gently for approximately six to seven minutes or until the onions are clear.
Put 1 pound lentils, 1 cup peeled and chopped tomatoes, 2 quarts chicken or vegetable broth, 1/2 teaspoon freshly ground coriander, 1/2 teaspoon freshly ground and toasted cumin, and 1/2 teaspoon freshly ground grains of paradise into the Dutch oven. Mix the ingredients, and adjust the heat to high. When the soup comes to a boil, lower the heat, and cover the Dutch oven. Cook on low heat for approximately 35 to 40 minutes. When the lentils are soft, remove the Dutch oven from the heat, and pour the soup into a stick blender. Puree to desired consistency, and serve.