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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a thick, fragrant, and hearty stew. Very satsifying on a cold day, very good for you, and very cheap. Can't really ask for more than that from a single recipe. Ingredients:
1 onion |
2 stalks celery |
1 carrot |
extra virgin olive oil |
salt |
3 garlic cloves |
2 tablespoons curry powder |
2 teaspoons cumin |
1 teaspoon turmeric |
1 (6 ounce) can tomato paste |
2 cups dried lentils (brown or green) |
1 (15 ounce) can chopped tomatoes |
4 cups chicken stock, warmed |
2 cups water |
1 tablespoon lemon juice |
fresh ground black pepper |
Directions:
1. Optionally, you can soak the lentils in cold water before you start the prep for this. Drain them before you add them to the soup.
2. Mince the onion, celery, and garlic. Peel and mince the carrot.
3. Warm the olive oil in a large pot over medium heat. Add the onion, carrot, and celery with a pinch of salt. Cook, stirring often, for 6 minutes.
4. Add the garlic and cook for 1 minutes.
5. Sprinkle on the spices, and stir.
6. Make a space in the middle of the pot, and add the tomato paste. Mix everything together until a thick paste forms.
7. Add the chopped tomatoes with their juice and stir.
8. Add the chicken broth and water and stir.
9. Add the lentils. Bring to a boil, then back the heat off to a simmer. Simmer for 30 - 45 minutes, stirring often.
10. Remove from the heat, add the lemon juice, and puree to desired consistency. (I like it left slightly chunky.).
11. Add pepper to taste.
12. POSSIBLE GARNISHES:.
13. Lemon zest / freshly squeezed lemon juice.
14. Plain yogurt blended with salt, pepper, and chopped parsley or cilantro.
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