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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A hearty vegetarian soup Ingredients:
1 cup red lentils |
4 cups water, divided |
2 tbsp water |
2 tbsp butter |
1/2 cup onion, peeled, 1/4-inch dice |
1/4 cup celery, trimmed, 1/4-inch dice |
2 tbsp garlic, chopped |
1 large tomato, cored, 1/2-inch dice (1 cup) |
2 cups vegetable stock |
1 tbsp tabasco sauce |
1/8 tsp turmeric |
1/8 tsp cumin |
1/8 tsp cayenne pepper |
1 tsp sea salt |
1/2 tsp black pepper |
1/8 tsp chili powder |
2 tbsp cornstarch |
1/2 cup green pepper,finely chopped |
1 salt to taste |
Directions:
1. Bring lentils and 2 cups water to boil on HIGH; turn off heat. Remove half the lentils and liquid; place in food processor or blender and puree, about 1 min.
2. Melt butter in stockpot on MEDIUM-LOW. Add onions; cook, stirring, about 2 min, until soft but not browned. Add celery and garlic; cook, stirring, 5 min, until soft but not browned. Add tomato; cook 5 min.
3. Add stock, 2 cups water, Tabasco, turmeric, cumin, cayenne pepper, sea salt, black pepper, and chili powder. Bring to simmer.
4. Add reserved whole and pureed lentils plus liquid. Cook about 15 min, until lentils are tender.
5. Combine cornstarch and remaining 2 Tbsp water in small bowl. Bring soup to boil; add cornstarch/water mixture. Stir 30 seconds to thicken slightly. Turn off heat; add green peppers. Season to taste with salt.
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