Tuesday, April 7, 2009
Lentil Soup = My Comfort Food
Maybe this recipe is painfully easy and obvious, I'm not sure. I know that a year ago, I'd have no idea how to make lentil soup, so I'll post it anyway. I love soups. They're easy and really really really good. I'd like to say this is a throwback to my Lebanese roots, but I think everyone loves lentil soup. With warm whole wheat pita. HEAVEN.
* 3 tablespoons organic olive oil
* 1 chopped organic sweet onions
* 1 cup chopped oragnic celery stalks
* 1 cup chopped organic carrots
* 1 tsp organic garlic minced
* 4 cups organic no-chicken broth -- it's about one of those box containers
* about 1-2 cans of organic lentils,
--if you want to be awesome you can use fresh lentils, just cook them first
* 1 14 1/2–ounce can diced tomatoes in juice
* the SPICES:
-- 2 bay leaves
-- 1 tsp cumin
-- 1 tsp smoked paprika
-- 1 tsp cayenne pepper
-- 1/2 tsp cardamom
-- 1/2 tsp garam masala
-- 1/2 tsp. chili powder
-- some salt and pepper to taste
** add more of everything if it's too bland for you. I don't really measure spices so these are pretty good guesses. Up the cayenne and chili powder for lentil soup with a little kick
* organic balsamic vinegar for the end!
-- Heat olive oil in a large pot. Add garlic, onions, carrots, and celery and heat until softened. Add the tomatoes with juice, lentils, and no-chicken broth with spices. Heat for 20-30 minutes.
-- To thicken, take out one to two cups and move to a blender. Make sure you don't get a bay leaf! Then place it back in the soup and stir. BE CAREFUL -- the steam may cause you blender's lid to pop off, so stop and open as it fills up with steam from the hot soup while you blend it.
-- Serve with a drizzle of balsamic vinegar and warm whole wheat pita.
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