Ingredients: |
Ingredients: 1/4 cup extrta virgin oil
1 medium yellow/white onion, chopped
2 carrots, peeled and chopped
4 garlic cloves, pressed or minced or 1 1/2 tsp minced
2 tsp ground cumin
1 tsp curry powder
1/2 tsp dried thyme
1 large can (28 oz) diced tomatoes, slightly drained
1 3/4 cup brown or green lentils, rinsed
4 cups beef or vegetable broth
2 cups water
1 tsp salt, more to taste
Pinch of red pepper flakes
Freshly ground black pepper
1 can french or regular green beans
1 to 2 tbs lemon juice (1/2 to 1 medium lemon)
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Directions: |
Directions:Warm the olive oil in large dutch oven over medium heat. 1/4 cup may seem like a lot but it adds a lovely richness and heartiness to the soup.
Once the oil is shimmering, add the chopped onion and carrots to cook, stirring often until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, cumin, curry power and thyme. Cook until fragrant while stirring constantly about 30 seconds. Our in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance flavour.
Pour in the lentils, broth and the water. Add 1 tsp salt and pinch of red pepper flakes. Season with black pepper. Raise heat and bring mixture to a boil, then partially cover pot and reduce heat to maintain a gentle simmer. Cook for 25 to 30 minutes until lentils are tender. Transfer 2 cups of the soup to a blender and puree until smooth. Pour the puree back into the post, add the green beans and cook another 5 minutes. Remove pot from the heat and stir in 1 tbs of lemon juice. Taste and season with salt and pepper and lemon juice until the flavors sing. For spicier soup add more red pepper flakes. Serve hot, leftovers keep well for 4 days in fridge or freeze for several months. |
This recipe for LENTIL SOUP is from