2 tsbp olive oil

1 C chopped onion

1 C chopped carrot

1 C chopped celery

2 tsp salt

1 lb lentils

1 C peeled and chopped tomatoes

2 quarts chicken or veggie broth

1 tsp whole coriander

1 tsp whole cumin

1 tsp grains of paradise

place the olive oil into a large 6-quart dutch oven and set over medium heat.

Once hot, add onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6-7 minutes.

Grind the spices in a spice grinder or morter and pestle.

Add the lentils, tomatoes, broth, spices and stir to combine.

Increase the heat to high and bring to a boil.

Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35-40 minutes.

Using a stick blender, puree to your preferred consistency.