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.
Per Serving (based on 6 servings): Calories: 372; Total Fat: 8 grams; Saturated Fat: 1 grams; Protein: 24 grams; Total carbohydrates: 55 grams; Sugar: 5 grams Fiber: 13 grams; Cholesterol: 0 milligrams; Sodium: 762 milligrams