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.
60 minutes Prep & Cooking Time
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
2 tblsp parsley chopped
1/2 cup plain yogurt
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.