Happy New Year!
On Sunday, Mr Thrifty and I went for a 10.5-mile (17km) hike. When we got back, we were in the mood for something belly-warming and tasty.
I decided to make a red lentil soup which turned out to be most delicious. I slightly modified this recipe from the New York Times.
I doubled the amount of tomato puree (tomato paste). I didn’t add lemon juice because I didn’t have a lemon in the house, and the soup was really tasty without it. But in case you want to add it, I’ve left it in as an optional ingredient.
We ate the soup with toasted sourdough French bread. Then we each had a big plate of roasted veg: brussels sprouts, oca and potatoes. Yummtastic!
Red lentil soup with carrots
|1-1/2 tablespoons||olive oil||1-1/2 tablespoons|
|75g||finely chopped onion||1 small|
|1||clove garlic, minced||1|
|1/2 teaspoon||ground cumin||1/2 teaspoon|
|1/8 teaspoon||salt, plus more to taste||1/8 teaspoon|
|1/8 teaspoon||freshly ground pepper||1/8 teaspoon|
|1/16 teaspoon||cayenne pepper, or to taste||1/16 teaspoon|
|500ml||vegetable stock or bouillon||2 cups|
|100g||red lentils||1/2 cup|
|1 medium||carrot, peeled and diced||1 medium|
|1 tablespoon||tomato puree (tomato paste)||1 tablespoon|
|2 tablespoons||minced fresh coriander (cilantro)||2 tablespoons|
|1 tablespoon||freshly squeezed lemon juice (optional)||1 tablespoon|
1. In a medium pot, heat olive oil over low heat and saute onion for two minutes. Add garlic and continue to cook for two more minutes.
2. Add cumin, salt, pepper and cayenne, and saute an additional two minutes.
3. Add stock or bouillion, water, lentils, carrots and tomato puree (tomato paste). Cover and bring to a simmer. Cook over gentle heat for 30 minutes, stirring occasionally, until lentils are soft. Taste and add more salt if necessary.
4. Using an immersion blender, puree about half of the soup.
5. Stir in lemon juice (if using). Ladle into bowls and top with freshly chopped coriander (cilantro).
Makes 2 servings.