Spicy Red Lentil Soup
Jun. 12th, 2010 01:39 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
copracat posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
batchlunchHow I love winter and its soups. I've made spicy red lentil soup for work lunches and today's lunch, but there won't be much for work if I don't stop having little bowls. It is very yum.
Here 'tis:
1 onion, diced small
Some garlic, chopped or crushed
A bit of grated ginger or lots if you love ginger - good for winter!
A teaspoon each of ground tumeric, cumin, coriander and half a teaspoon of chilli flakes. This is double the original recipe and to my taste. Adjust to suit yours. The amount of chilli is not at all spicy hot.
A 440g tin of tomatoes, diced or the equivalent in fresh, chopped. I like this soup better with tinned.
Two large carrots, diced.
A cup of red lentils.
Four litres of veggie stock, though I used beef today because that's all I had.
Parsley, chopped.
Use a soup pot or large saucepan. You'll need a long handled spoon to stir.
Sauté the onion, garlic, ginger and spices for five minutes or until onion a bit soft, in butter, oil, stock or dry, whichever suits you.
Add everything else except parsley, bring to the boil and simmer for 35 - 40 minutes. Stir every so often so the lentils don't stick to the pan.
Stir in some chopped parsley or herb of choice. Coriander is yum. Chives interesting.
I find if you cut the carrots small (so they are cooked in a shorter time) and simmer for only 25 - 30 minutes you get a less thick soup and this is also quite yummy.
I think of this as Orange Soup. It's sunshiny, tasty, warming, filling and made of good things. I can 4 lunches out of this recipe, easily.
Depending on your choice of stock and how you sauté (butter, oil, dry fry, stock fry) it can be a vegetarian dish and/or low fat and is low GI anyway.
Here 'tis:
1 onion, diced small
Some garlic, chopped or crushed
A bit of grated ginger or lots if you love ginger - good for winter!
A teaspoon each of ground tumeric, cumin, coriander and half a teaspoon of chilli flakes. This is double the original recipe and to my taste. Adjust to suit yours. The amount of chilli is not at all spicy hot.
A 440g tin of tomatoes, diced or the equivalent in fresh, chopped. I like this soup better with tinned.
Two large carrots, diced.
A cup of red lentils.
Four litres of veggie stock, though I used beef today because that's all I had.
Parsley, chopped.
Use a soup pot or large saucepan. You'll need a long handled spoon to stir.
Sauté the onion, garlic, ginger and spices for five minutes or until onion a bit soft, in butter, oil, stock or dry, whichever suits you.
Add everything else except parsley, bring to the boil and simmer for 35 - 40 minutes. Stir every so often so the lentils don't stick to the pan.
Stir in some chopped parsley or herb of choice. Coriander is yum. Chives interesting.
I find if you cut the carrots small (so they are cooked in a shorter time) and simmer for only 25 - 30 minutes you get a less thick soup and this is also quite yummy.
I think of this as Orange Soup. It's sunshiny, tasty, warming, filling and made of good things. I can 4 lunches out of this recipe, easily.
Depending on your choice of stock and how you sauté (butter, oil, dry fry, stock fry) it can be a vegetarian dish and/or low fat and is low GI anyway.