EXOTIC SPICED LENTIL AND TOMATO SOUP

 

  • Cooking Time: 25
  • Servings: 10
  • Preparation Time: 10

Ingredients

  • 2 cups green lentils, cooked
  • 1 tbsp olive oil
  • 1 large yellow onion, diced small
  • 2 cloves garlic, minced
  • 2 tbsp fresh ginger, grated
  • 2 carrots, diced – do not peel!
  • 10 hot house tomatoes, diced
  • 1/2 cup tomato paste
  • 2 1/2 cups water + 1.5 cubes of vegetable bouillon OR 2 1/2 cups vegetable stock
  • 3 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp ground anise seed
  • 1/2 tsp dried thyme
  • 1/2 tsp whole mustard seed
  • 1/2 tsp Himalayan rock salt
  • 1/4 tsp ground coriander
  • 1/4 tsp turmeric
  • 1/8 tsp ground all spice
  • 1/8 tsp ground cloves
  • 1/8 tsp ground cinnamon
  • cayenne pepper to garnish – can also be added into the soup while cooking

Directions

  • Heat oil in a large saucepan. Once heated, add onion, garlic, ginger, and carrot. Saute until onions are translucent.
  • Add remaining ingredients and stir to combine. Cover and bring to a boil, then reduce to simmer and cook for 25 minutes.
  • Remove from heat and serve with a sprinkle of cayenne to those that want it.

Notes

As with all of my recipes, I began planning it weeks ago in my trusty recipe planner. A couple of attempts later and here you have it! This soup shares many of the tastes you’d find in a curry, but is light and playful and combines fantastically with a warmed grain or crackers.

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