This soup was inspired by Cookie and Kate (https://cookieandkate.com/2019/best-lentil-soup-recipe/). Definitely check it out the website if you haven’t been there.
This winter and spring, so far, have been cold, wet and raw. Personally, I am tired of this weather. Today my plan was for us to have cottage cheese and fruit for lunch, but given the morning sleet and the cold, raw, gray day, it called out for hot, spicy, soup. In the past I have made the “Best Lentil Soup” recipe on the Cookie and Kate website, but wanted to change it up a bit. I did not have all the ingredients and did not want to go out to go to the grocery store. I wanted to add a bit of a Middle Eastern suggestion to the flavoring, so here is what I did.
The cumin and curry powder mellows out the soup a bit and gives it an Indian flair. The cumin, mint, lemon, and two kinds of red pepper give it a Middle Eastern flavor and some heat.
Because I already had about a cup and a half of cooked lentils, the soup came together very quickly. Note to self: always cook extra lentils and save in fridge a few days or freeze. I cut the carrots in small pieces so they would cook faster. I also used an immersion blender.
- 1 1/2 c. cooked green or brown lentils
- 2-3 peeled carrots, chopped fine
- 1/2 large onion, chopped
- 4 cloves garlic, minced
- 1 T. olive oil
- 6 c. water
- 28 oz chopped tomatoes
- 2 tsp cumin
- 1 tsp sweet curry powder
- 2 tsp salt
- 1 tsp crushed red pepper
- 3 T. lemon juice
- 1 T. butter
- 1 heaping T. dried mint
- 1 tsp. cayenne pepper
Heat olive oil in large soup pot. Saute onion in oil til softened. Stir in the garlic and carrots. Dump in the tomatoes, water, cumin, curry powder and salt. Bring to a boil and then simmer until carrots are tender. (It won’t take long if you quarter the carrots lengthwise, and then slice thin). They should be done in around 15 minutes. Remove from heat briefly and use your immersion blender to partially puree the soup. I like having some small pieces of carrot and tomato visible, but I prefer the texture to be a little smoother than it would be without using the blender.
After you have achieved the texture you want, slide the soup pot back onto a burner and keep it warm. Add the lemon juice at this point. Then, in a small pan, melt the butter and when it is sizzling hot , stir in the pepper and the mint. Stir for just a minute or two and then stir into the soup. Serve with home made pita toasts.
Cut leftover pitas into quarters. Place on a baking sheet. Spray with olive oil on both sides and sprinkle with garlic/onion salt. Heat in a 350 F. oven for ten minutes or so. Delicious!!!