Curried Red Lentil Soup
Leah Koenig
This soul-satisfying recipe was first piloted by chef, and Hazon friend, Linda Lantos, at the 2007 Hazon Food Conference.
ingredients
- 2 tablespoons extra virgin olive oil
- 2 medium onions
- 2 medium parsnips or turnips (or one of each)
- 1 medium potato
- 3 stalks celery
- 2 medium carrots
- 3 cloves garlic
- 1 one-inch piece ginger, peeled
- 2 cups red lentils, rinsed and drained
- 8 cups vegetable stock or water
- 1 cup canned diced tomatoes in juice, or fresh tomatoes peeled and chopped
- 1 tablespoons cumin (or more to taste)
- 1 tablespoons coriander (or more to taste)
- 2 cinnamon sticks or 2 teaspoons ground cinnamon
- 1 lemon
- 1 bunch flat leaf/Italian parsley
- Salt and pepper to taste
directions
- 1
Cut onions, parsnip and/or turnip, carrots celery and potato into small pieces, about 1/4 - 1/2 inch. Mince garlic.
- 2
Heat oil in large pot over medium heat. Add vegetables sauté until they begin to soften and lightly caramelize.
- 3
While vegetables are cooking zest the lemon with a zester or fine greater. Set zest aside in a small bowl. In a separate bowl squeeze the juice of the lemon and set aside.
- 4
Add ginger root, cumin, coriander, cinnamon, and lemon zest to the pot. Stir until evenly combined. You should be able to smell the spices cooking in the oil.
- 5
Add tomatoes, vegetable stock or water, and lentils; bring to boil. Reduce heat to medium–low, cover, and simmer. (if not enough liquid add additional water). Cook until tomatoes and lentils have broken down and soup has come to a smooth consistency.
- 6
Season with salt, black pepper additional spices, and lemon juice to taste.
- 7
Garnish with chopped parsley
Source: The Jew & The Carrot
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