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Red Lentil Soup (spicy)

Source of Recipe

Adapted recipe from Moosewood (I think)


Recipe Introduction

I changed this recipe quite a bit from the original. This spicy and delicious soup originally had chopped potatoes in it. I opted to leave them out. I also add some crushed red or habanero pepper to it. You might not want to do that if you don't like things hot.

List of Ingredients

6 cups chicken broth (or vegetable broth)
1 cup dried red lentils
2 cups chopped onion
1 cup chopped celery
1 cup chopped carrot
3 cloves garlic, chopped
2 tablespoon canola oil (or vegetable oil)
3 teaspoons ground cumin
1 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon salt
1 (8-ounce can tomato sauce)
1/3 cup chopped fresh cilantro
3 tablespoons fresh lemon juice
salt and pepper (to taste)


Recipe

Rinse and drain red lentils.

Saute onions, celery and carrot in oil until they start to wilt a bit.

Add garlic and stir until fragrant.

Add cumin, turmeric, chili powder and salt.

Stir well until spice are mixed and give off their wonderful fragrance.

Add tomato sauce and stir to combine.

Add broth and red lentils, stir.

Simmer for 25 minutes, stirring frequently.

You can puree the soup, in batches, in a blender OR you can use an immersion blender and blend to desired texture (I like to leave it a little chunky).

Add in lemon juice and cilantro.

Stir to combine.

Serve piping hot with toasted pita wedges on the side.