Monday, March 5, 2012
a simple meal: red lentil soup
two nights before our big trip i realized that we didn't have much in the refrigerator to use for dinner. i always keep my pantry stocked with grains, all kinds of lentils, veggie stock, an onion or two and garlic. soup is a family favorite and this soup, adapted from molly orangette's recipe, just becomes more flavorful by the day. i also try to keep some sort of goat's cheese/feta on hand as well as high quality olive oil and za'atar which one of my best friends from jordan turned me onto several years ago. there is nothing quite like a homemade soup and fresh warm bread dipped in olive oil and za'atar. give it a try!
red lentil soup
2-3 tbsp olive oil (you can also use coconut oil)
two cups organic red lentils
two quarts veggie (or chicken stock)
two sweet potatoes
two cups water
2-3 cloves garlic
1 small yellow onion finally chopped
1 tsp cumin
1 tbsp tomato paste
juice of half of a lemon
a handful of spinach
cilantro (for garnish)
heat olive oil over medium heat
1. in a large pot, heat 3 tbsp oil over medium-high heat. add onion and garlic and sauté until golden, about 4 minutes.
2. stir in tomato paste, cumin, salt, pepper, and sauté for 2 more minutes.
3. add broth, 2 cups of water, lentils and carrot. bring to a boil, then partially cover pot and turn to low. simmer until lentils are soft about 20-25 minutes. add handful of spinach near the end and salt to taste.
4. you can use an immersion or regular blender to purée half of the soup, leaving it a bit chunky.
5. add cilantro and a squeeze or two of lemon to each bowl and drizzle with good olive oil. enjoy!