Spicy Lentil Soup
Today I will share with you a recipe that I came up with last week. I had a bag of green lentils and I was craving for them for some time (I really like lentils. They are extremely versatile, and extraordinary source of protein, fibers and minerals such as manganese, phosphorus, and iron (to mention a few), which means that they are super good for your health). I decided to make a soup this time but without following anything but my taste and what I have learned so far. Here it is my recipe for a spicy lentil soup that will serve 6 to 8 people:
In a medium pot, put a medium yellow onion finely chopped, two tablespoons of extra virgin olive oil, and place over medium heat. When the onion gets translucent add half a green pepper cut into julienne. Season with salt and pepper and allow to cook for 1 minute. Add 1 stalk of celery and half a cup of carrots, everything finely chopped. Allow to cook 2 to 3 minutes, stirring occasionally, and add two tomatoes, peeled and chopped. Season with 1 teaspoon of curry powder, half a teaspoon of ground ginger (or 1 teaspoon of finely chopped fresh ginger) and half a teaspoon of ground cumin and stir thoroughly. Cover, low the heat to medium low and allow to cook 5 minutes. Then, add 5 cups of water (or half vegetable stock half water), correct seasoning and simmer for 20 to 30 minutes.
While the soup base is cooking, take 1 cup of lentils (I used green lentils but you can use the ones you like the most or have at hand), wash under runny cold water and put them in a pot covered with 2 cups of water. Add a spring of rosemary and place over medium heat, partially covered. Very important: do not add salt to the lentils at this point!! They tend to absorb salt very much which would mean a very salty soup at the end. Allow the lentils to cook until the until the water is completely absorbed. If they are still a bit resistant to the bite, add half a cup of water more and allow them to cook a little bit more.
Blend the vegetable base, add more water if too thick, 1/4 of a teaspoon of dried red chilly pepper, correct seasoning, and add the lentils. Allow everything to simmer for 5 minutes, stirring frequently. Serve while hot with slices of toasted bread.
This soup turned out to be something between a soup and a curry. The base was smooth and flavorful with a spicy tone, and the lentils brought the contrast in texture always appreciated in every dish. Very tasty and a must keep on my list of originals.
In a medium pot, put a medium yellow onion finely chopped, two tablespoons of extra virgin olive oil, and place over medium heat. When the onion gets translucent add half a green pepper cut into julienne. Season with salt and pepper and allow to cook for 1 minute. Add 1 stalk of celery and half a cup of carrots, everything finely chopped. Allow to cook 2 to 3 minutes, stirring occasionally, and add two tomatoes, peeled and chopped. Season with 1 teaspoon of curry powder, half a teaspoon of ground ginger (or 1 teaspoon of finely chopped fresh ginger) and half a teaspoon of ground cumin and stir thoroughly. Cover, low the heat to medium low and allow to cook 5 minutes. Then, add 5 cups of water (or half vegetable stock half water), correct seasoning and simmer for 20 to 30 minutes.
While the soup base is cooking, take 1 cup of lentils (I used green lentils but you can use the ones you like the most or have at hand), wash under runny cold water and put them in a pot covered with 2 cups of water. Add a spring of rosemary and place over medium heat, partially covered. Very important: do not add salt to the lentils at this point!! They tend to absorb salt very much which would mean a very salty soup at the end. Allow the lentils to cook until the until the water is completely absorbed. If they are still a bit resistant to the bite, add half a cup of water more and allow them to cook a little bit more.
Blend the vegetable base, add more water if too thick, 1/4 of a teaspoon of dried red chilly pepper, correct seasoning, and add the lentils. Allow everything to simmer for 5 minutes, stirring frequently. Serve while hot with slices of toasted bread.
This soup turned out to be something between a soup and a curry. The base was smooth and flavorful with a spicy tone, and the lentils brought the contrast in texture always appreciated in every dish. Very tasty and a must keep on my list of originals.
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