Tuesday, June 2, 2009

Lentil Soup with Cutting Celery

  • 1 pound bag of green lentils
  • 1 onion
  • 3-4 cloves garlic
  • a bit of olive oil
  • cumin
  • paprika
  • salt and pepper
  • turmeric
  • 3-4 carrots, cut into coins and coin halves
  • a small handful of cutting celery, leaves and stem, chopped
  • 1 28oz can of diced tomatoes or equivalent amount (2-3 handfuls) of fresh tomatoes
  • 4 C water or enough to fully cook lentils

Dice onion and garlic, saute in olive oil in a soup pot. Add spices in ratio of 2 cumin:1 paprika, salt and pepper to taste (lots of pepper...add a little salt now, but save some for the end), and the equivalent of 1/2 turmeric if you feel like it. Maybe start with 2 tsp cumin, etc. Stir well, then add the diced carrots and celery, continue cooking on low (you can cover it if you're worried about the garlic scorching). When the carrots are starting to get tender, pour in lentils. Stir lentils around for a bit, 30 seconds? i learned this from my old roommie Visnja. She says it brings out the nutty flavor in the lentils. Then add enough water to cook the lentils in, you may add more as the lentils puff up. Now bring to a boil, then back to a simmer until lentils are cooked. Add tomatoes, let heat through. Now check your spice levels and adjust. This stew is even better the second day.

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