Lentil soup

We got the original recipe from an episode of Alton Brown Good Eats on Food Network, but I tweaked it a little...

Lentil Soup
1 tablespoon olive oil (or grapeseed oil)*
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons salt
1 pound uncooked lentils (about 2 1/4 cups), picked and rinsed (look for rocks)
1 cup peeled and chopped tomatoes (or 1 cup salsa)
2 quarts chicken or vegetable broth
1/2 teaspoon ground cumin

Place the in a large pot and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, cumin and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency (I don't always do this, its fine the way it is, too).

I usually add a 1/2 cup or more of uncooked barley, uncooked tvp, or uncooked instant "brown" rice to make it more hearty. You can add ingredients or substitute things without any problem, just make sure to check from time to time to make sure there is enough liquid to cook the lentils. You don't need a lot of liquid, but if it looks like all the liquid has cooked out, just add about 1/2 cup more broth or water. You might have to do this a few times.

John thinks its better with super-hot hot sauce, but I prefer it without. I like spicy food, but not that hot!

*Original recipe calls for 2 tablespoons, but I only use 1 and it doesn't seem to make any difference