1 1/2 cups orange lentils 1 large onion, chopped 3 garlic cloves, chopped 1 small red bell pepper, chopped 1 carrot, grated 2 tablespoons tomato paste butter oil salt & pepper 1 chicken bouillon cube 2 tablespoons cumin 1 dash turmeric 1 dash paprika 1 tablespoon heavy cream
Put 1 ½ cups of orange lentils in pot. Add approximately 4 cups of water, bring to a boil and skim out “white foam” as you see it. Cover and turn heat to low. Turn off when lentils are tender, if there is water still don’t worry about it, its better this way. In a large stock pot, add a few pats of butter and oil. Add chopped onion, garlic, red bell pepper and garlic, sauté until soft and a bit brown, not too much. Add in shredded carrots and stir around for 5 minutes. Add two tablespoons of tomato paste, stir until all coated. You should have like a mushy ball, don’t worry this is right. Your lentils have cooled, add to blender, add in sautéed onion garlic mixture on top. Add a bit of water, like 1 cup and puree. Add the pureed soup back into same pot where you sautéed the onions. Add salt, pepper to taste. Add chicken bouillon cube. Add a dash of turmeric, 2 tablespoons of cumin, and a dash of paprika. Bring to a boil, then turn to real low and simmer 30-45 minutes. If consistency is too thick, add water or chicken stock. The last step is to stir in one tablespoon of heavy cream before serving.
Posts: 586 | From: Styx | Registered: Dec 2006
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I just wanted to say I made this recipe above and the husband raved over it, it's a winner, it's now part of my permanent recipe book, thanks Necro! Posts: 13440 | Registered: Feb 2006
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One thing I do differently is: a. Soak lentils overnight in cold water b. Change at least 2-3 times to take out debris and the mucous thick gelly water c. Add cayenne first towards end of cooking with onions, garlic, carrots to retain the freshness of the onions etc. If you put onions, garlic etc in the beginning you boil them out!
Posts: 1290 | From: usa | Registered: May 2005
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