Red Lentil Soup with Vegetables

red-lentil-soup

by: Matt Zentz

I tend to make unhealthy comfort foods for our meals and decided to find a nice vegetarian alternative. Originally, I found this recipe with saffron. Apparently, saffron is more expensive than crack, so we nixed it. I do want to try it sometime, though. Seems interesting.

Jess found this final recipe without saffron. She substituted curry for cumin and added some paprika and chili powder. It turned out fantastic and was quite satisfying.

Servings: 5
Prep Time: 7 min
Cook Time: 38 min

Ingredients

  •     3 tablespoon olive oil
  •     1 large onion
  •     3 carrots, peeled
  •     2 celery stalks
  •     1 potato, peeled
  •     2 garlic cloves, minced (or 1/4 teaspoon garlic powder)
  •     2 tablespoon tomato paste
  •     1 teaspoon ground cumin or curry powder
  •     1/2 teaspoon salt
  •     1/4 teaspoon black pepper
  •     Optional: pinch of cayenne, chili powder and/or coriander seed
  •     4 cups (946ml) vegetable stock, broth or chicken broth (1 box)
  •     1 cup (237m) water
  •     1 cup (200g) red lentils
  •     1/2 large lemon (lemon zest and juice)
  •     1/4 cup (2 oz) chopped fresh parsley or cilantro

Directions

  • PREPARE THE VEGETABLES: Dice carrots, onion, celery, potato.
     
    Shortcut: Cut vegetables into large chunks, put in food processor and pulse until roughly chopped.
  • SAUTE VEGETABLES, GARLIC: In a medium-large or large pot, heat oil to medium-high heat. Add vegetables and sauté until softened, about 5 minutes, stirring occasionally. Add garlic and sauté another minute.
  • ADD SEASONINGS AND OTHER INGREDIENTS: Add tomato paste, cumin or curry powder, salt and pepper (and optional seasonings if using). Stir and cook for 2 minutes. Stir in broth, water and lentils.
  • COOK: Bring the soup to a boil. Lower to medium heat or medium-low heat to simmer. Cover pot partially and cook for 30 minutes or until lentils and vegetables are tender.
  • FINISH THE SOUP AND SERVE: Add lemon juice, lemon zest and parsley (or cilantro). Taste and adjust seasonings adding additional salt if needed. Serve with a drizzle of good olive oil on top and additional lemon wedges if desired.

Source

https://twokooksinthekitchen.com/red-lentil-vegetable-soup/#recipe