Lentil Soup

Serves 6 to 8

You can make this quite hot, with chili peppers, or not. If using ground spices, use ¾ the indicated amounts.

3 tsp whole coriander seed

2 tsp whole cumin seed

1 tsp whole mustard seed

1 tsp whole fennel seed

16 oz (1 pound) brown lentils

3 tbsp extra virgin olive oil (or butter)

2 medium onions, finely chopped

2 tsp finely chopped garlic

1 tbsp finely chopped fresh ginger

1 cup small carrots, diced

1 cup celery, finely diced

pinch crushed red chili peppers (for some, 1 tsp chopped fresh Serrano or jalapeno peppers)

2 tsp ground turmeric

3 cups chopped plum tomatoes, or 2 14 oz cans diced tomatoes

9 cups vegetable broth

6 oz pre-washed spinach, chopped fine or 1 pkg frozen spinach

1 lemon – use the juice and grated zest

2 tsp salt and pepper to taste

fresh cilantro (for garnish)

  1. Heat oil or butter in a large stock pot over medium heat. Add garlic, onion, ginger, carrots and celery, sauté for 5 minutes, stirring frequently,
  2. Add lentils, chili, turmeric, tomatoes, and broth and bring to a boil. Reduce heat and simmer, covered for 1 hour until lentils are soft.
  3. Just before serving, stir in spinach and lemon. Correct seasoning. Garnish with cilantro.

Serve with: Cucumber raita

Source: "Safeway Select Magazine"

Copyright © 2001-2012 by The Still Waters Group

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