It's feeling like all soup, all the time around here. The flowers may have started blooming, but it's cold, damp, and dark out -- soup weather.
Smooth Carrot-Lentil Soup
6 large carrots, sliced
1/2 cup split red lentils
1 large onion, diced
5 cups water
1 tsp ground coriander
1 scant tsp ground cardamom
1 scant tsp ground ginger
1 tsp cumin
4 shakes cayenne
1 tsp Dijon mustard
1 bay leaf
1 tbsp olive oil
1 tsp salt
pepper to taste
In a large pot, saute the onion in the olive oil until translucent and soft, about 5 minutes. Add the carrots and all spices except the salt, pepper and mustard; cook until fragrant, 1-2 minutes. Add the lentils and water. Bring to a boil, then simmer for about 45 minutes, until the lentils have begun to disintegrate and the carrots are soft. Puree in your new Cuisinart (or a blender). Return to the pot and stir in salt, pepper, and mustard. Reheat and serve. Garnish with yogurt or herbs.
Serves 2-4.
2 comments:
This is going to be dinner tonight.
The soup was fantastic, although I had to go with regular lentils. Where on earth does one get red lentils? It's hard enough to find the regular ones at the supermarket, in the teeny-tiny bit of shelf space they're given.
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