Friday, January 17, 2014
This recipe is mostly this one, which is one of my favorite things I've ever found on the internet and definitely the soup I've made most often in the last couple of years. It's basically a perfect recipe (except for where it says to simmer for an hour--you really only need like twenty minutes). I'm mostly posting because I added extra veggies this time and don't want to forget.
3 Tbsp olive oil
1 large onion, chopped (any color is fine. I used red this time.)
10 cloves of garlic, minced or pressed
2 tsp cumin
2 tsp curry powder
1/2 tsp sweet paprika
1/2 tsp turmeric
salt and pepper to taste
2 cups tomato sauce
2 1/4 cups red lentils (sorted and picked through, rinsed)
2 quarts water or vegetable stock (I used half and half)
1 cup carrots, julienned or just chopped into little pieces
1 cup chopped broccoli
sharp cheddar cheese (optional)
Heat the olive oil on medium heat in a big pot, and cook the onion until it's browned (5-7 minutes). Add the garlic and spices and cook for 1 more minute. Pour in the tomato sauce, stir through, and simmer for 10 minutes. Sort through the lentils while it's simmering.
Add the lentils to the tomato mixture and stir. Add the broth/water and bring to a boil. Reduce the heat, add the carrots and broccoli, and simmer for about 20 minutes.
Use an immersion blender to make the soup semi-smooth. Stir in as much sriracha as you'd like (lots, obviously). Serve with sharp cheddar stirred into each bowl until it melts (Without the cheese, the soup is vegan. With it, it's even more hearty and comforting than before. You can also use cream or coconut milk for this purpose.)