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delish dish

December 5, 2009

I’m a big fan of the new york times’ Relipes for Health Series. I like that each week revolves around a theme, which is usually one type of seasonal food, and it’s really helped me get much more creative in the kitchen. There are several recipes which have become favorites, which Ill be sure to write about soon, but this week I tried a new one that came out fantastic! If you’re into curry flavors, this Red Lentil Soup recipe hits the spot. It come out nice and thick, and is so satisfying, especially on these extra-chilly days. I made a whole pot, kept half as was, and used my immersion blender for the second half, making a puree.  This makes it less boring to eat it over a few days.

Red Lentils

I used Trader Joes Fire Roasted Tomatoes

Recipe for Red Lentil Soup (adapted from recipes for health)

  • 2Tb canola oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • Salt to taste
  • 2 t ground cumin
  • 2 t ground coriander
  • 2 t curry powder
  • 2 t cayenne (be careful with this one, i like my food extra spicy so I added it in)
  • 2 14-oz cans fire roasted diced tomatoes with juice
  • 1 pound red lentils (2 & 1/8 cups), washed & picked over
  • 2 quarts veggie stock (can also use chicken stock or plain water)
  • 1/4 t ground black pepper
  • cayenne to taste
  • juice of 1/2 lime

1) Heat oil in heavy soup pot. Medium heat. Add onion & cook 5mins or more to get it softer.

2) Add garlic, 1/2 t salt, cumin, coriander, curry, & cayenne if you like it spicy. Stir till fragrant.

3) Add tomatoes with juices. Simmer, cook stirring for 10 min. Add salt to taste.

4) Stir in lentils & veggie stock. Bring to boil, reduce heat to low, cover & simmer 30 min. Soup will be watery like this:

5) Adjust seasoning & simmer for another 15-25 mins till lentils fall apart & soup is thicker. Use the back of your spoon to further break the lentils up. Add pepper & other desired seasoning. Stir in lime juice.

Final product:

Can serve as is or puree it for a different texture. I think i like the thick lentil soup over the puree, but both are super yummmy!

The soup is very thick & acts great as a sauce. Ive also enjoyed it this way over some wild rice:

Just microwave the rice, spinach, & soup for something different. Delicious!!

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