Now that it’s cold and rainy – it’s soup season. We make a lot of broth, both chicken and beef and it’s nice to use them in other soups too. This is a great one. It’s my own personal mix of an Indian style and a Lebanese style red lentil soup.
As usual, things always taste better if they’re fresh and organic.
6 cups chicken or vegetable stock, preferable organic & homemade
2 ½ cups organic red lentils
3 tablespoons organic olive oil
1 tablespoon minced organic garlic, about 3 cloves
1 large organic onion, chopped
1 tablespoon ground cumin
1 teaspoon turmeric powder
1/2 teaspoon cayenne pepper
1/2 teaspoon celtic or sea salt, or to taste
1 or 2 bunches organic spinach, washed and dried
2 medium young organic potatoes, white or red, cubed
1/2 cup chopped cilantro
1 lemon cut into 6-8 wedges
Sauté the onions and garlic in olive oil, over medium heat, until softened, about 3-5 minutes.
Add lentils, broth & spices. Bring to a boil and then turn the heat to medium low and simmer for 45 minutes. If the soup is too thick you can add 1 – 2 cups of water.
Add potatoes and simmer for another 30 minutes or so until the lentils and potatoes are getting tender. Add spinach and let simmer another 10-15 minutes.
Just before serving add chopped cilantro and a wedge of lemon. People can add a squeeze to their bowl, as desired. You can also add a spoonful of plain yogurt on top, just before serving. Makes 6-8 servings.
Serve with homemade naan or any type of artesian, whole grain bread.
Read more great Pennywise Platter Thursday posts here: http://www.thenourishinggourmet.com/2010/01/pennywise-platter-thursday-12110.html
Read more great Real Food Wednesday posts here: http://www.cheeseslave.com/2010/01/20/real-food-wednesday-january-20-2010/