Sunday, May 4, 2008

Sunday Supper

Hey y'all,
When I woke up this morning, it felt like early fall here in New York (then 12 noon came and suddenly it was like summer!), so I decided it'd be a good time to make some lentil soup. My four year old helped me; he's a big cook. We do our cooking projects when the 16 month old is taking his morning nap. Anyway. I found this recipe in the New York Times a few months ago, and it is the YUMMIEST lentil soup in the world - and so easy!!! It freezes very well, and if you seve it with rice, it is a complete protein. I like it with a green salad and crusty bread. My husband and kids love it, too. Hope you enjoy it if you make it. I realize I should have written this at the beginning of winter - sorry!! But it's a great one for next fall. Or if you are like me, and can live on soup, it's good for now, too. Actually, I have a great cold pea soup that is too easy to believe, so I'll put that one up when the weather is finally completely hot. Have a great week!!

Yummy Lentil Soup
cooking time 45 minutes
3 T olive oil - I eyeball this
1 large onion chopped - I omit this because of my 4 year old and no one misses it
2 cloves garlic, choped - I use the already minced in the jar, and usually more - I like garlic!
1 T tomato paste - I use more!
1 t ground cumin - the secret to the yumminess!! I use more and even the kids love it!
1/4 t salt, more to taste
1/4 t ground black pepper - I can't eat pepper, so I leave that out. I know, sacrilege since I'm from Louisiana!
pinch of cayenne pepper or ground chili powder - I use more, and I'm not a big chili powder person, but it gives it a great depth.
1 quart chicken or veggie broth - I make it vegetarian, but it's great either way
1 cup red lentils - it is just as yummy with teh brown
1 large carrot peeled - my 4 year old loves to help with this part, we usually use 2
juice of 1/2 lemon - if I have one, I use it, if not, no big deal.
3 T chopped fresh cilantro - my husband doesn't like cilantro, so I never use it.

1. In large pot, heat 3 T of olive oil over high heat until hot and shimmering. Add onion and garlic. Sauté until golden, about 4 minutes.
2. Stir in tomato paste, cumin, salt, black pepper, and cayenne or chili powder, and sauté 2 minutes longer.
3. Add broth, plus 2 cups of water, lentil and carrots. Bring to simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
4. Using an immersion or regular blender or food processor, purée half the soup, then add back to the pot. I NEVER DO THIS!! too much work, and no one cares how it looks!
5. stir in lemon juice and cilantro - if you are using these!

Yield: 4 servings

I usually make the whole bag of lentils, and adjust the other ingrediant accordingly, and freeze a container.
Hope you enjoy it!


Post a Comment

<< Home