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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 46 |
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Kinda Spanish-style, I got the idea for this soup from a recipe on Epicurious. I changed the spice mixture a bit to make it more spicy and flavourful. Ingredients:
1 cup red lentils, rinsed and picked over |
1 med. onion, chopped |
1 large carrot, chopped |
2 tbs. olive oil |
5 cloves garlic, chopped |
1/4 tsp. ground cumin |
1 tsp. pimenton dulce (sweet smoked paprika) |
1/2 tsp. cayenne pepper or a few pinches pepper flakes |
3-4 cups vegetable broth or water |
1 cup chopped tomatoes, with juices (canned or fresh) |
salt and pepper |
Directions:
1. In a large Dutch oven or soup pot heat the oil on medium.
2. Add the onion and carrot and a good pinch of salt and slowly cook until softened, 5-8 minutes.
3. Add the garlic and cook just for a minute, then add the spices and stir to coat the vegetables.
4. Add the lentils, broth, and tomatoes and another good pinch of salt, bring to a boil, then reduce heat and simmer, 15-20 minutes, until the lentils are tender.
5. Tranfer to a blender or processor and puree as much as you like.
6. Taste for seasoning and add more water or broth for a more soupy consistency.
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