Spicy Carrot and Lentil Soup
Katie
from the Gluten, Wheat, and Dairy-Free Cookbook
ingredients
- 2 tbsp olive oil
- 1 large onion, chopped
- 1 celery stalk, chopped
- 1 potato, diced
- 6 carrots, sliced
- 1 tsp paprika
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp chili powder
- scant 1 cup red split lentils
- 5 cups vegetable or chicken stock
- 2 bay leaves
- salt and pepper
- 2 tbsp chopped fresh cilantro, to garnish
directions
- 1
Heat oil in a large, heavy-bottom pan over medium-low heat. Add the onion and cook for 7 minutes, stirring occasionally. Add the celery, potato, and carrots and cook for an additional 5 minutes, stirring occasionally. Stir in the paprika, cumin, coriander, and chili powder, and cook for an additional minute.
- 2
Stir in the lentils, stock, and bay leaves. Bring to a boil, then reduce the heat and let simmer, half-covered, over low heat, stirring occasionally to prevent the lentils sticking to the bottom of the pan, for 25 minutes, or until the lentils are tender.
- 3
Remove and discard the bay leaves. Transfer to a food processor or blender, or use a hand blender, and process the soup until thick and smooth. Return to the pan and reheat. Season to taste with salt and pepper and add extra chili powder, if liked. Ladle into 4 bowls and sprinkle with fresh cilantro before serving.
Source: Nina Eisenberg
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