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Lentil soup has an unfortunate
reputation of being nutritious and inexpensive, but boring. Nothing
could be further from the truth! Spiced up, it can be a real
taste sensation.
Spicy
Lentil Soup
- 2 tablespoons olive oil
- 1/2 teaspoon cumin seed
- 1 medium onion, chopped
- 2 large garlic cloves,
finely minced
- 2 medium carrots, coarsely
chopped
- 2 stalks celery, coarsely
chopped
- 1 teaspoon chili powder
- 1/2 teaspoon turmeric
- 1 teaspoon ground coriander
- 6 ounces red lentils,
washed
- 5 cups vegetable or chicken
broth
- 1 bay leaf
- Salt and freshly ground
pepper to taste
- Plain yogurt for accompaniment
(optional)
- Heat the oil in a large
saucepan over medium heat. Add cumin seeds, and when they begin
to pop, add the onion and cook until golden.
- Stir in the garlic, carrots,
and celery, and cook gently for 10 minutes. Add the remaining
spices and cook 1 minute, then add the lentils.
- Pour in the broth. Add
the bay leaf and bring to a boil. Reduce the heat and simmer
for one hour.
- Remove the bay leaf and,
in batches, process the soup to a puree, using either a blender
or food processor. (Caution! Hot liquids create steam which will
blow the top off the blender! Be sure to securely hold blender
lid down!)
- Return the puree to saucepan
and gently reheat the soup.
- To serve, ladle hot soup
into bowls and place a dollop of plain yogurt on top.
Makes 6 servings.
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