One thing I love about autumn is that colder weather makes soup taste so much better, especially when one has not yet turned on the heating in the house and it’s flippin’ freezing even when one is equipped with a kibble-heater on one’s lap.
Mr Thrifty and I both love this soup. In fact, it is so good that it has earned a spot in my Soup Hall of Fame. The small amount of red lentils dissolve into the soup, making it thicker and more substantial. This makes two large bowls of soup. Nice with a salad and garlic bread for a light meal or, of course, as part of a bigger meal.
I used a tin of organic mixed beans, but a more thrifty way would be to let Stanley cook the beans.
This recipe is modified a bit from one in Canadian Living magazine.
|1 tablespoon||olive oil||1 tablespoon|
|65g||finely chopped onion||1 small|
|1||clove garlic, minced||1|
|1 teaspoon||mild chili powder||1 teaspoon|
|1/2x400g tin||chopped tomatoes||1/2×14 ounce can|
|500ml||vegetable stock||2 cups|
|3 tablespoons||red lentils||3 tablespoons|
|400g tin||mixed beans, drained & rinsed||14 ounce can|
|2 tablespoons||fresh coriander (cilantro), minced||2 tablespoons|
|salt and freshly ground pepper to taste|
1. Over low heat, saute onion in olive oil until soft, about 5 minutes (covering the pan will expedite this process).
2. Add garlic and saute an additional minute or two.
3. Add chili powder and cook another minute.
4. Add tomatoes and their liquid, vegetable stock and lentils. Cover and bring to a boil. Lower heat to a simmer and cook for 20 minutes, stirring occasionally, until lentils are soft.
5. Add beans and continue to simmer for 15 minutes to blend flavours. Add salt and pepper to taste. Garnish with coriander (cilantro).
Makes 2 servings.