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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is my family's favorite winter soup. Served with crusty fresh bread and tossed salad it makes a nice vegetarian meal. Ingredients:
2 quarts water, vegetable stock or chicken stock (if you are not vegetarian) |
1 t. cumin (more or less to taste) |
salt (to taste) |
2 1/2 cups red lentils (whole or split, rinsed well) |
2 t. vegetable oil (your favorite) |
1 t. sweet paprika |
1/2 t. crushed thyme leaves |
lemon slices (to garnish) |
flat leaf parsley (to garnish) |
Directions:
1. Bring the water or stock to a boil.
2. Add the cumin, salt and red lentils. Bring back to a boil and partially cover. If there is foam, carefully scoop it out with a ladle and discard.
3. Simmer until the lentils are mushy.
4. Use an immersion blender, a food processor or a spoon and sieve to blend the soup to a creamy consistency.
5. In a small frying pan, heat the oil and add the paprika and thyme just until sizzling and add to the soup. Stir until the oil mixture is blended into the soup.
6. Check for seasoning, adjust salt.
7. Add a slice of lemon and a few parsley leaves to each serving.
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