Posted by https://www.eatlivetravelwrite.com/2016/03/spicy-red-lentil-soup-from-homegrown/
© 2016 eat. live. travel. write.. All rights reserved.
Love spice? This soup has your name on it. Instead of using a pre-made curry powder, this soup uses a blend of spices to create a signature spice blend. Hearty and economical, one serving provides you with 15 grams of protein.
- 1 tsp (5 mL) cracked black pepper
- 1 tsp (5 mL) turmeric
- 1 tsp (5 mL) ground cumin
- 1 tsp (5 mL) cinnamon
- 1/4 tsp (1 mL) ground allspice
- 2 Tbsp (30 mL) canola oil
- 4 large shallots, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 tsp (5 mL) fresh grated ginger
- One 28 oz (796 mL) can diced no salt added tomatoes
- 4 cups (1 L) no salt added chicken broth
- 1 cup (250 mL) cold water
- 1 cup (250 mL) dry red lentils, rinsed and drained
- 8 dried apricots, coarsely chopped
- 1/2 tsp (2 mL) iodized salt
- Mix together cracked black pepper, turmeric, cumin, cinnamon and allspice in a small bowl and set aside.
- Heat a large pot over medium heat; add oil and shallots. Sauté for 5 minutes or until golden brown.
- Add celery and continue to sauté until slightly soft.
- Add garlic, ginger and the spice mixture. Sauté for 1 minute—the smell will hit you in the face, it’s wonderful.
- Add tomatoes, broth, water, lentils, apricots and salt. Bring to a boil, cover, reduce heat to simmer and cook for 35 to 40 minutes or until the lentils have “melted” into the soup, stirring occasionally.
- Serve. Can be made up to 2 days in advance and stored in the fridge.