Eat this: Alton Brown’s lentil soup


It’s June but here in D.C. it is COLD, which is making me hungry for soups, stews and roasts. Tuesday I pretty much ate roasted sweet potatoes for lunch, straight up. I was just so excited that it was cold enough that I could turn on the oven, and the potatoes were begging to be eaten, so…

At any rate, this is hands-down the best and easiest lentil soup recipe I’ve ever made. You need some chicken or veggie broth, some veggies like onion, celery, carrot and tomato, and some seasonings like coriander and grains of paradise (the latter I suspect you could skip, though I had it and I did add it).

It cooks up effortlessly and, even better, freezes like a dream so you can make a huge batch of this and never have to wonder “What’s for lunch?” again. Get the recipe here.