Vegetarian lentil soup

Ingredients:

• 2 tbsp. l. olive oil
• 1 cup finely chopped onion
• 1/2 cup finely chopped carrots
• 1/2 cup finely chopped celery
• 2 teaspoons coarse salt
• 450 g of sorted and washed lentils
• 1 cup chopped tomatoes, peeled
• 2 liters of chicken or vegetable broth
• 1/2 tsp freshly ground coriander
• 1/2 tsp freshly ground toasted cumin
• 1/2 tsp freshly ground Grains of Paradise pepper (African Malagueta pepper)

Preparation:

1. In a large Dutch oven (6 quarts), heat the olive oil over medium heat. When the oil is hot, add the onion, carrot, celery, and salt and sauté for about 6-7 minutes, until the onions are translucent. Add the lentils, tomatoes, broth, coriander, cumin, and grains of paradise and stir well. Increase the heat to high and bring to a simmer. Reduce the heat to low, cover, and cook at a gentle simmer until the lentils are tender, about 35-40 minutes. Using a hand blender, puree the soup to your desired consistency. Serve immediately.