Indiana Jones and the Grains of Paradise

Well it could have been a movie…
I wanted to make a lentil soup, so I checked out one of my favorite sources for reliable recipes, Alton Brown of the Food Network.  He had what looked like a great basic recipe that had good reviews here.  It had an interesting ingredient however: grains of paradise.  After doing quite a bit of online research to see where I could find this mysterious and exotic sounding spice locally (vs. going to Pike Place Market Spice Merchants), I found it at the Sea Salt Superstore in Lynnwood which has lots of specialty salts, peppers and spices.
Long story short, the soup was wonderful and easy to make.  The GOP’s, frankly were a non-event.  Since the minimum quantity I ordered far exceeded what the recipe called for, I kept adding and adding to see if I could actually taste the spice.  Pretty much like mild pepper if you ask me though freshly ground it has a very interesting and intriguing aroma.  Good thing is, you don’t need it for this recipe. Variations could include curry for sure.

• 2 TBs olive oil
• 1 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped celery
• 2 tsp salt
• 1 lb lentils picked and rinsed ( I used multi-colored to add interest)
• 1 cup peeled and chopped tomatoes (I used canned)
• 2 quarts chicken or vegetable broth
• 1/2 tsp freshly ground coriander (I used the pre-ground spice)
• 1/2 tsp freshly ground toasted cumin (I used the pre-ground spice and didn’t toast it)
• 1/2 tsp freshly ground grains of paradise (see notes above)

Sweat onions, carrots, celery in the olive oil with the salt in heavy bottom stock pot until translucent and soft.   Add lentils, tomatoes, broth, spices and stir to combine.  Bring to a boil, reduce heat to simmer and cover until lentils are tender, around 30-40 minutes.  Using a stick blender, puree to your preferred consistency.  Serve immediately.
[Made this tonight sans the tomatoes (since I had none), using 1/2 the broth and lentil ratio to full quantities of veggies.  Added some red pepper to the finely chopped veggies at the beginning and used the following spice ratio:  1/4 tsp each of coriander, cumin, curry.  Was quite good ]

Updated Go To Lentil Soup March 2020

• Avocado oil 
• 1lb ground mild italian sausage - either bulk or remove casings.  Can use chicken sausage too
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped celery
• salt to taste
• 1 cup+ lentils picked and rinsed - current fav is small green lentils from PCC bulk food section
• 1 can petite diced tomatoes
• 2 quarts chicken or vegetable broth
• Cumin to taste (~ 2 TSP)
• Curry powder to taste (~2 TSP)
• Harrissa paste to taste (1/2 TSP depending on heat level)

Brown sausage, remove to bowl
Saute veggies
Add everything back to pot
Simmer 30-45 minutes
Stick blend to desired consistency

Can add Kale too