This basic, just ever-so-gently spiced Lentil Soup hits the spot on cold winter days and is topped with an optional parsley-garlic-lemon swirl.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes
Ingredients:
- 6 Tbsp. olive oil (divided)
- 2 onions, finely chopped
- 2 stalks celery, finely chopped
- 2 carrots, finely chopped
- 7 cloves garlic, minced (divided)
- 1 small hot chile, minced (add more chiles for a spicier soup, but I didn’t need to tell youheat freaks that, did I?)
- 2 tsp. ground cumin
- 2 tsp. ground coriander
- 1/4 tsp. ground cinamon
- 1/4 tsp. cayenne
- 3 cups brown lentils
- 5 thin slices ginger
- Salt to taste
- 3 Tbsp. minced flat-leaf parsley
- 1/2 tsp. freshly grated lemon zest
Preparation:
- Heat 2 tablespoons of the olive oil over medium high heat in a soup pot. Add onion, celery, and carrot. Cook, stirring, until onions are soft, abotu 3 minutes. Add 4 cloves worth of the garlic and the chile and cook, stirring, until very fragrant, about a minute.
- Add cumin, coriander, cinnamon, and cayenne. Cook, stirring, about a minute.
- Add lentils, ginger, and 8 cups water. Bring to a boil, partially cover, reduce heat to maintain a simmer, and cook until lentils are very soft and starting to fall apart. How long will this take? That depends on your lentils and how dried out and potentially old they are – anywhere from 30 to 50 minutes. When lentils are done add salt to taste (I used about a tablespoon) and more water for a thinner soup, if you like.
- Meanwhile, combine remaining garlic, remaining 1/4 cup olive oil, parsley, and lemon zest. Add salt to taste and let sit at room temperature until you’re ready to eat. Swirl some into each serving of lentil soup.
Note: For a creamy soup and more dishes to do, go ahead and whirl the whole thing (in batches) in a blender.
Makes 6 generous servings Lentil Soup.
