January 28, 2008

The Sunday Soup: Lentil Soup

Another great soup! Cheap, healthy, and super easy. Especially easy because Scott cooked this one entirely without me (while I sat on the floor in the kitchen and finally built my IKEA cabinets). He did a mighty fine job. And he took this beautiful picture of turmeric, salt, chili pepper, cumin, ground red pepper, and black pepper:


...but at least I found the recipe and started this whole Sunday Soup thing, so I still get some blogging rights.

Lentil-Tomato Soup
Cooking Light via The Kitchen Sink

1 T. olive oil
2 c. chopped onion
1 t. ground turmeric
1 t. ground cumin
1 t. chili powder
1 t. ground red pepper
1/4 t. salt
1/4 t. black pepper
2 garlic cloves, minced
3 1/3 c. water
2 1/3 c. dried lentils
1/3 c. chopped fresh cilantro
3 cans chicken broth (low sodium, or replace 1 can with just water)
1 (28-ounce) can diced tomatoes, undrained

• Heat olive oil in a large Dutch oven over medium-high heat
• Add the onion; sauté for 3 minutes or until tender
• Add the turmeric and the next 6 ingredients (turmeric through garlic)
• Sauté for 1 minute
• Add water and next 4 ingredients (water through diced tomatoes)
• Bring to a boil
• Reduce heat; simmer 1 hour
• Reserve 2 cups lentil mixture
• Place half of remaining mixture in blender (or use immersion blender)
• Blend until smooth
• Pour pureed soup into a large bowl
• Repeat procedure with other half of remaining mixture
• Stir in reserved 2 cups lentil mixture


Scott also made glorious homemade croutons (not as healthy as the rest of the soup, but definitely delicious). He topped his soup with sour cream, and I did mine with plain nonfat yogurt. Soooo good!

1 comment:

The Kitchen Sink said...

Sarah: The soup looks gorgeous. I'm jealous of the croutons. Thanks for linking to me. Your blog is great--I'll definitely be back.