Modified from Alton Brown recipe. 8 servings
- 2 TBSP – Olive Oil
- 1 cup – Onion, finely chopped
- 1/2 cup – Carrot, finely chopped
- 1/2 cup – Celery, finely chopped
- 2 cloves – garlic, finely chopped
- 2 tspn – kosher salt
- 2 quarts – chicken Broth
- 1 lb – dried lentils, rinsed
- 1/2 cup – grape tomatoes; quartered
- 1/2 TBSP – Myners Sun-Dried Tomato Pesto
- 1/2 tspn – ground coriander
- 1/2 tspn – ground cumin
- 1/2 tspn –smoked paprika
In a large pot on medium heat with olive oil, add the onion, celery, carrot, garlic and salt. Stir until the onions are translucent – about 7 minutes. Add the chicken broth, lentils, and remaining ingredients and stir to combine. Increase the heat to High and bring to a boil. Reduce the heat to low, cover and simmer for 35-40 minutes.