Spiced Lentil Soup
721
We make things "from scratch" a lot so I like things that I can make easily. We doubled the recipe and fought over the leftovers.
Ingredients
| 3 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
butter, unsalted
|
|
| 1 |
onions
chopped |
* | |
| 2 |
carrots
diced |
* | |
| 2 |
celery stalks
diced |
* | |
| 1 |
green bell peppers
cored, seeded and diced |
* | |
| 1 | small |
potatoes
boiling, waxy, peeled, diced |
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | teaspoon |
chili powder
pure |
|
| ¾ | teaspoon |
allspice
ground |
* |
| 1 | small |
bay leaves
|
* |
| 5 |
parsley sprigs
|
* | |
| ½ | pound |
lentils
picked over |
|
| 6 | cups |
vegetable stock
or other stock |
|
|
salt
|
* | ||
|
black pepper
freshly ground |
* |
Directions
Place the olive oil, butter, and onion in a soup kettle, set over low heat and cook until the onion has softened, about 5 to 7 minutes.
Increase the heat to medium, add the carrots and stir-cook for 1 minute.
Add the celery and stir-cook for 1 minute. Add the green pepper and stir-cook for 1 minute. Add the diced potato, cumin, chili powder, and allspice, stir-cook for 1 minute.
Add the herb bundle, lentils, and chicken broth; bring to a boil, then boil for 1 minute. Cover and simmer for about 1 hour, or until the lentils are tender.
The soup may be prepared in advance up to this point.
Season the soup with salt and fresh pepper to taste and discard the parsley-bay leaf bundle.
Ladle the soup into warm bowls and serve steaming hot.
Sault Ste marie, ON, Canada
over 3 years ago
Great soup, simple to prepare and delicious also ideal for cold days.
navin c.
over 2 years ago
For a prettier soup use red lentils instead of brown, and add 1 tsp of turmeric.