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Flavorful Lentil Soup
 

Yet again, I swiped this one from Cooking Light, with some minor tweaking. But damn, its hard to find a decent lentil soup recipe, isn't it? I used to have another that threw in some chopped dried apricots, which sound gross, but were pretty tasty. I might try this with some of them next time.

Ingredients

1 T olive oil
2 cups chopped sweet onions
1 t tumeric
1 t. cumin
1 t. chilli powder
1 t. cayenne powder
1/4 t. salt
1/4 t. pepper
3 1/3 c. water
2 1/3 c. lentils
5 1/4 c. chicken or vegetable broth
1 28 oz can of diced tomatoes (I used fire-roasted, but it shouldn't make a big difference
1/3 chopped cilantro
1 T balsamic vinegar
Recipe Type: soups
Submission Date: 2003-02-10
Submitted by: ponygirl
Serves: 7


Instructions

  1. Heat olive oil over med-high in soup pot and sautee onions for 3 min.
  2. Add in all spices and stir for about a minute
  3. Throw in water, lentils, broth, tomatos and cilantro. Bring to a boil, then cover, reduce heat, and simmer for one hour.
  4. Remove 2 cups of the soup. Take the remaining soup and puree it in a blender. Add back in the two cups, stir in balsamic vinegar, and serve.

Comments
Sara February 23, 2003 05:45 PM
This is a standout lentil soup. Thanks! I added two diced carrots, didn't have cayenne pepper but added some paprika with the chili powder, and I used a quick homemade vegetable stock. Also, I hate cilantro (and so does the rest of my household), so I used parsley instead (and a lot of it). The only problem was that the texture was kind of gross, but that's my fault for using an immersion blender instead of taking some out to puree until smooth, a mistake I won't repeat. Also next time I think I'll sub a ground chipotle pepper for the chili powder and cayenne, because the smokiness would be nice.
Excellent soup. A relief that it's so tasty, because this recipe made enough to feed most of the residents of my block.