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Place the olive oil into a large 6-quart Dutch
oven 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,
coriander, cumin and grains of paradise 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.
Serve immediately.
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