Thursday, February 25, 2010

Red Lentil Soup

I've made this soup a couple of times but had a hard time taking a good picture. I got a so-so picture this time. Although the soup is simple, it is quite hearty due to the lentils. Perfect soup for a light meal! You get your protein from the lentils and the rest of the vegetables round out the flavours. It will definitely become a part of my soup répertoire.


Red Lentil Soup
From Ricardo & Friends.
Ricardo suggests finishing the soup with oil and vinegar. I don't even bother and it's good as-is.

* 2 carrots, sliced
* 1 stalk celery, diced
* 1 onion, chopped
* 3 cloves garlic, finely chopped
* 1/2 teaspoon ground cumin
* 2 tablespoons olive oil
* 6 cups vegetable broth
* 1 can diced tomatoes (14oz)
* 1 cup red lentils
* 2 bay leaves
* 1 sprig fresh thyme
* salt and pepper, to taste
* dried chili flakes (optional)

In a large pot, cook the onion, garlic, carrots and celery with the cumin in the oil.
Season with salt, pepper and dried chili flakes.
Add the broth, tomatoes, lentils, bay leaves and thyme.
Bring to a boil, reduce the heat and simmer until the vegetables and lentils are tender, about 20 minutes.
Remove the bay leaves and thyme sprigs.
In a blender, purée until smooth.
Add more broth (or water) if necessary.
Adjust the seasoning.

IMG_9186 IMG_9187
Cooking the vegetables and lentils before purée-ing it.

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