Thursday, February 23, 2017

Red Lentil Soup

Red Lentil Soup
3 tablespoons olive oil
1 cup red lentils
1 small-medium onion, diced
2 medium carrots, diced
2 cloves garlic, minced
1 can diced tomatoes (with juice)
4-5 cups liquid using vegetable broth and/or water
½ teaspoon turmeric
1 teaspoon cumin
2 teaspoons curry powder
½ teaspoon salt
½ teaspoon black pepper

In a soup pot, heat oil on high, add onion and carrot and sauté for 2-3 minutes until sweating. Add the garlic, and cook another minute. Add all spices and stir with the vegetables until evenly coated. Add lentils and the full can of tomatoes and juice.

Stir to combine and simmer until the tomatoes have reduced slightly, about 5 minutes. Then add broth and water to the pot and bring to a boil for several minutes. Cover and simmer for another 10-15 minutes.

Sample the lentils for doneness and adjust spices to taste.

Using an immersion or regular blender, or food processor, puree half the soup and add back to the pot. Soup will be somewhat chunky.

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