Sunday, February 13, 2011

add this to that .... lentil soup

Add this ....

With a little of this ... Ou! You pesky lemon, always jumping in all my photos!

Turn up the heat and add a few other flavours ...

.. and you get something that looks a little like this ..

I know it’s not terribly imaginative to suggest a recipe for lentil soup in the middle of winter, but that’s what I am about to offer.  It’s the perfect food for this time of year insomuch that it’s delicious, warming, and kind to your wallet. I didn’t have any in my fridge when I made this, but I usually like to add a handful of baby spinach or rocket to my bowl just before I ladle in the soup. Give it a few minutes and stir it around, the greens will have become a little greener and will have wilted nicely. Leftover cold soup is usually on the thick side which I like as a dip for veggies.
Red Lentil Soup with Lemon
  • 3 tablespoons olive oil, more for drizzling  
  • 1 large yellow onion, chopped
  • 3-4 garlic cloves, minced
  • 1 1/2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1/4 teaspoon kosher salt, more to taste
  • 1/4 teaspoon ground black pepper
  • A healthy pinch of smoked paprika, or whatever delicious stuff you use to add some heat to your dinner
  • 5 cups of chicken stock
  • 1 cup red lentils
  • 1 large carrot, peeled and diced
  • Juice of 1/2 lemon, more to taste
  • 3 tablespoons chopped fresh parsley
  • 4-5 spoons of plain yogurt
Put the kettle on and start boiling some water for your stock, unless you’re fancy, and in that case use your fancy stock that’s already mixed up and delicious a little later. I’m not fancy.
Next, in a large pot heat the oil until it’s warm and then add the onions and garlic and sauté until golden, about 4 minutes. Mix in the tomato paste, cumin, salt, black pepper, the heat, and lentils and sauté for another 4 or 5 minutes. I like to give this part a little time to toast the lentils a little. Be sure to mix it around and every now and then.

Hopefully your water has boiled by now and you’ve made your stock. Add it along with the carrots. Bring to a simmer, then partially cover the pot and turn down the heat to low. Simmer until lentils are soft, this usually takes somewhere around 30 minutes. Taste and season with salt if necessary.

Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Your soup should be somewhat chunky.

Reheat soup if necessary because cold soup is gross - then stir in lemon juice and parsley. Serve soup with a spoonful of plain yogurt, maybe drizzled some good olive oil and dusted lightly with a little extra of your chosen spicy secret ingredient.
Makes enough for your mouth and about 4 others.

You should always whistle while you work.
Here's something to get you through chopping those onions.

Jenny and Johnny "Big Wave" from PEDESTRIAN.TV on Vimeo.

1 comment:

Shane W. said...

Recipe sounds very tasty, Butternut squash soups are also fantastic for this time of year!