2 tablespoons extra virgin olive oil
1 large yellow onion, finely chopped
2 stalks celery, finely chopped
1 large carrot, peeled and finely chopped
1 lb Yukon gold potatoes cut in 1/2 inch cubes
small bunch fresh flat leaf parsley (about 1/3 cup) finely chopped leaves and stems
3 cloves minced garlic
2 tablespoons grated ginger (about a 2-inch by 3-inch piece)
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
2 teaspoons sweet paprika
1 teaspoon curry powder
1/2 teaspoon salt
1 1/4 cups dry red lentils, rinsed and picked over
2 15-ounce can chickpeas, drained and rinsed (or 2 cans cannelini beans)
2 15-ounce cans fire roasted tomatoes
6 – 8 cups chicken or vegetable broth
2 tablespoons unsalted butter
Lemon wedges (1 per person)
NOTE: *I use Better Than Bouillon for the broth.
INSTRUCTIONS
In a large heavy pot or Dutch oven, warm 2 tablespoons olive oil and sauté the onion, celery, carrots, garlic, and ginger over medium-low heat until they soften, 5-7 minutes. (Don’t let them brown) Add the spices: turmeric, cinnamon, paprika, curry powder and lentils. Cook, stirring, for 1 to 2 minutes, to toast the spices and coat the lentils. Add the potatoes, tomatoes, chick peas, and chicken broth (start with 6 cups and add more later, if you want a thinner soup). Bring to a simmer then cover and cook for about 30 to 40 minutes, until the lentils break down and the soup becomes thick and creamy, adding more broth if you want a thinner soup. Turn off heat and stir in butter and parsley till butter melts. Serve with a dollop of yogurt or sour cream and lemon wedges.
bon appetit
No comments:
Post a Comment