Lentil Soup – A Winter’s Dream

Last weekend was pretty chilly. Saturday was one of those days where Jo’s drool would freeze on his face. It’s a day that makes you think of a warm roaring fire and hot and steamy cocoa. But since I’m not a big fan of cocoa, I had to find something else to warm my frozen insides and popsicle fingers.

Enter the lentil soup. A complete meal all on ti’s own, packed with protein and vegetables, it has to a tendency to fill you up to the brim while you’re still craving more. I’m used to making it with vermicelli in Egypt. But I have a hard time finding it here, so feel free to omit.

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Lentil Soup

6 Servings

60 minutes Prep & Cooking Time

Ingredients:

2 tblsp of any vegetable oil

1 onion chopped

2 cloves of garlic chopped

500 gm red lentils

2 tomatoes chopped

1 potato cut up into big chunks

1 sweet potato cut up into big chunks

2 carrots cut up into big chunks

2 stalks of celery cut into large pieces

5-6 cups of vegetable stock

1 cup vermicelli

1 tsp cumin

1 tsp cinnamon

Salt & pepper to taste

To Garnish

2 tblsp parsley chopped

1/2 cup plain yogurt

Directions

1. Wash the lentils in cold water and drain.

2. In a large saucepan sauté the onions, garlic, cumin, cinnamon, salt & pepper in 1 tblsp of oil until softened.

3. Add the vegetable stock, lentils and vegetables and bring to boil. Reduce heat to a simmer and cook until vegetables are tender.

4. Transfer to a blender or food processor and puree until smooth.

5. Meanwhile, heat the remaining oil in a large saucepan and sauté the vermicelli until it turns golden (be careful it burns quickly).

6. Add the pureed soup and heat until warm.

7. Garnich with parsley and a dollop of yogurt (or sour cream) and serve hot with pita chips.

8. Enjoy

 

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