Spicy Lentil Soup
Here’s yet another bad food picture. I don’t know how people take good food pictures. It just baffles me. Anyway, this is a recipe for lentil soup that my family loves.
Ingredients
- splash of extra-virgin olive oil
- 1 onion chopped
- 2 medium carrots sliced
- 3 celery stalks sliced
- 2 cloves garlic minced
- 2 cup lentil (washed and stones removed, unless you like living on the dangerous side)
- 1 28 oz can of chopped tomatoes
- 8 cups vegetable stock
- 1 bay leaf
- 1/2 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried basil
- 1/2 teaspoon of black pepper
- salt to taste
Put a little extra virgin olive oil in the bottom of a large pot. Add onion, carrots, celery and garlic. Let cook on medium heat stirring occasionally until the onions are translucent or you’re tired of stirring, which ever comes first. Add the rest of the ingredients and cover. Bring the soup to a boil, then reduce the heat and let simmer for about twenty minutes. That’s how long it usually takes for the lentils to soften, unless you’ve bought some extra hard lentils.
I usually serve the soup with salad and a baguette. The first time I served it I was shocked not to hear any complaints from my super picky teenager.
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