This is one of them.
She calls it "Four Corner Lentil Soup" because she says she knows for a fact that it's been eaten on every continent of the earth. Count me in!
It's really yummy, AND---like everything on her blog---it's uber good for you. The overall taste is very Indian? Middle Eastern? so if you're not really a huge fan of that genre of food, this might not be your thing. If you do, make this soup STAT. Have I mentioned it's yummy? Oh, good.
I'll make a batch of this and eat it for lunch for several days. And I use green lentils...because that's just what I have on hand...and it tastes great. It calls for stock...and she means veggie stock...but I've used both chicken and beef stock, also with great success.
Four Corners Lentil Soup from My New Roots
Ingredients
1 cup red lentils, picked over and rinsed very well
1 large onion, or a couple leeks, chopped
5 cloves garlic, minced
1 Tbsp. minced ginger root
1 Tbsp. Ground cumin
¼ tsp. cayenne pepper
1 15 oz. can of tomatoes; or 4 large, fresh tomatoes, chopped
4 cups stock
salt to taste
1 un-waxed, organic lemon
Directions
1. Rinse the lentils very well until the water runs clear.
2. Heat oil in a medium pot and sauté onions, garlic and ginger for 5 minutes until soft. Add a pinch of salt.
3. Add spices and stir for another minute or so, until fragrant.
4. Add tomatoes, 3 slices of lemon and rinsed lentils, then add vegetable stock. Stir well.
5. Cover and bring to a boil. Reduce heat to simmer for about 30 minutes, or until the lentils are soft. Squeeze in the rest of the lemon juice.
6. Serve hot with some cilantro, green onions or parsley on top with a slice of lemon. Delicious!
Serves 4.
No comments:
Post a Comment