January 25, 2016

Lentil Soup

























"Lentil soup is perfect filling and flavorful vegetarian soup comes together quickly with mostly pantry ingredients. This soup serves a perfect healthy meal when cooked with aromatic vegetables like onion, celery, carrot, tomato and greens for an extra boost of flavor and vitamins."


Cuisine: Middle-Eastern | Recipe Category: Soups & Stews
Prep Time: 10 Minutes | Cook time: 30- 40 Minutes | serving: 4
Ingredients:



1.
Onion, chopped
1 Medium
2.
Carrot, peeled & chopped
2 Medium
3.
Tomato, blanched and chopped
4-5 Large
4.
Any Green like Kale/ Spinach/Collard greens, chopped
1 cup (I used kale)
5.
Celery, chopped
1 Tbsp.
6.
Garlic, minced
4-5 Cloves
7.
Lentils (Brown or Green ), picked over and rinsed
1 cup
8.
Broth
4 cups
9.
Water
2 cups
10.
Olive oil
3 Tbsp.
11.
Bay leaf
1
12.
Cumin powder
2 Tsp.
13.
Curry powder
1 Tsp.
14.
Red pepper flakes
A Pinch
15.
Freshly ground black pepper
To taste
16.
Salt
To taste
17.
Lemon juice
½ to 1 medium lemon

Step By Step Instruction: [Hide Images]



  1. Rinse and chopped all the veggies. For tomatoes: blanch, cool down, peel and chop. 
  2. Rinse the lentils and pressure cook till 2 whistles. You can skip pressure cooking if using slow cooker to make this Stew.
  3. Heat olive oil in a deep bottom pan over medium heat. Once the oil starts shimmering add the chopped onion, carrots and celery and sauté until the onion starts turning translucent, about 5 minutes, stirring often.
  4. Add minced garlic, bay leaf, cumin powder, curry powder and cook until fragrant while stirring constantly, about 30 seconds.
  5. Add in diced tomatoes and mix well. Cook for a few more minutes, stirring often, in order to enrich the flavor.
  6.  
  7. Add the semi cooked lentils, broth and the water as required. Season with generous pinch of freshly ground black pepper, red pepper flakes and salt. Mix well and bring the stew to a boil.
  8. Reduce the heat and cook the stew maintaining a gentle simmer, partially covered, until the lentils are tender but still hold their shape. Add chopped kale and cook for another 2 minutes .
  9. If you prefer a creamier texture, purée 2 cups of the soup in a blender and add it back to the pan.
  10. Switch off the flame and stir in the juice of half of a lemon. Taste and adjust with more seasoning: salt, pepper or lemon juice and serve immediately.

Quick Tips:
  1. Pressure cooking of lentils saves cooking time. But skip if you prefer cooking in Dutch oven or slow cooker.
  2. You can use any green like kale, spinach or collard green. Always remove tough ribs before cooking.
  3. If you prefer a creamier texture, purée 2 cups of the soup in a blender and add it back to the pot.
Recipe Notes

















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