Friday, January 20, 2017

Red Lentil Soup

Red Lentil Soup 

 2 tablespoons extra-virgin olive oil
 2 large onions, cut into medium dice
 2 cloves garlic, minced
 2 teaspoons ground coriander
 1 teaspoon ground cumin
 1 teaspoon ground turmeric
 1/2 teaspoon paprika
 1/4 teaspoon ground cinnamon
 1 1/2 teaspoons kosher salt
 1/2 teaspoon ground black pepper
 7 cups vegetable broth 
 1 can (about 20 ounces) crushed tomatoes
 2 cups dried red lentils, washed and rinsed
 3 tablespoons fresh Italian (flat-leaf) parsley
 1 tablespoon chopped fresh cilantro
 Juice of 1 lemon
 Pinch of red pepper flakes                



 1. Heat the olive oil in a large skillet over medium- high heat. 
Add the onions and cook until tender, about 3-4 minutes. 

 2. Add the garlic, coriander, cumin, turmeric, paprika, 
cinnamon, salt, and pepper and cook for another minute or two. 

 3. Add broth and tomatoes and heat to boiling. Pour into a 
5- to 6-quart Crock pot. 

 4. Stir in the lentils, cover the cooker, and cook for 4 to 5 hours 
on high, or 8 to 10 hours on low, until the lentils are tender.

 5. Stir in the pepper flakes, lemon juice, parsley, and cilantro, 
cover, and cook on high for 10 minutes.

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