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Thursday, June 10, 2010

Red Lentil Soup



This is adapted from a soup we used to make at Pasta and Co. that was in the By Request cookbook.

2T cooking oil
1 onion, diced
1 carrot, chopped fine
2 ribs celery, chopped fine
2 cloves garlic
1 t. coriander
2 t. cumin
1/2 t. turmeric
1/4 t. red pepper flakes
1 c red lentils
2 T. tomato paste
14 oz can crushed tomatoes (or 2 c.)
4 c. water
1 bunch cilantro, chopped
2 T. fresh lemon juice

As always, my amounts are approximate ;).

Sweat the onion, celery and carrot in the oil over low heat in a large heavy pot.  When onions are almost translucent add garlic, stir until fragrant (1 min.) Add coriander, cumin, turmeric, red pepper flakes and stir to distribute.  Add red lentils and stir to coat.  Add both tomatoes and water.  Bring to boil, reduce to simmer.  Simmer on low for ~30 minutes, stirring occasionally, or until lentils are completely tender and falling apart.

At this point you can leave it on a really really low burner for a while if you need to.  I have a "simmer" burner on my gas cooktop for just such a purpose.  When you are ~5-10 minutes from eating, stir in the chopped cilantro (save a little for garnish if you feel fancy) and the lemon juice.  After a few minutes, taste for seasoning, add salt and fresh ground pepper to your taste.

I like to serve this with the aforementioned fancy cilantro, a dollop of yogurt, and warm naan.

Tasty, high fiber, low fat, vegetarian dinner.  Go forth and make soup in June! (especially if it is raining without end for you like it is here...)

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