Not hard, quick, beautiful, very filling and delicious.
Ingredients:
- 1 Tbsp olive oil
- 1 onion, diced
- 2 – 3 cloves garlic, minced
- 1/2 Tbsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp ground cayenne pepper (optional)
- 2 cups yellow lentils, rinsed and picked over - this is a 16 oz bag (1 lb)
- 6-7 cups stock
- 1 carrot, diced
- 1 tomato, diced
- optional: one c. shredded cabbage
- 3 – 4 sprigs fresh parsley, roughly chopped
- salt and pepper, to taste
Method:
- In a large pot heat 1 Tbsp olive oil over medium heat, then sauté 1 onion, diced until translucent and starting to caramelize, about 10 minutes.
- Add 2 – 3 cloves garlic, minced, 1/2 Tbsp ground cumin, 1/2 tsp turmeric, and 1/2 tsp ground cayenne pepper, if using. Sauté until fragrant, about 30 seconds to 1 minute.
- Add 2 cups yellow lentils, rinsed and picked over, 6 cups stock, 1 carrot, diced, and 1 tomato, diced, and bring to a boil, then lower heat, and let simmer until the lentils are cooked and nearly falling apart, about 20 – 30 minutes.
- Stir in 3 – 4 sprigs fresh parsley, roughly chopped.
- If desired, using a blender or immersion blender, puree the soup to desired consistency. I like it to retain some of the chopped vegetables.
- Add salt and pepper, to taste.
No comments:
Post a Comment