Spicy red lentil soup

Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins

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.

Yields 4-8

Ingredients

  • 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

Directions

  1. Mix together cracked black pepper, turmeric, cumin, cinnamon and allspice in a small bowl and set aside.
  2. Heat a large pot over medium heat; add oil and shallots. Sauté for 5 minutes or until golden brown.
  3. Add celery and continue to sauté until slightly soft.
  4. Add garlic, ginger and the spice mixture. Sauté for 1 minute—the smell will hit you in the face, it’s wonderful.
  5. 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.
  6. Serve. Can be made up to 2 days in advance and stored in the fridge.

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