Wednesday, May 14, 2008

Red Lentil Soup with Lemon

May I just say that my friend, Jen, made this soup for a potluck dinner party, and we were all practically licking our bowls.

Red Lentil Soup with Lemon

Olive oil
1 large yellow onion, finely chopped
3 to 4 cloves of garlic, minced
3 to 4 carrots, finely chopped
3 to 4 celery stalks, finely chopped
2 to 3 tablespoons tomato paste
4 teaspoons cumin, ground
4 teaspoons of coriander seeds, crushed (coffee grinder works great)
1 cup bulgur
1 to 1 ½ cups red lentils (You can wash if preferred, but not necessary)
7 ½ to 8 cups of organic chicken broth or vegetable broth (I use the low sodium and add salt)
2 or more lemons
½ cup fresh parsley, finely chopped
Salt and pepper

1. In a large pot (one that will hold at least 8 cups liquid plus bulk), heat 5 tablespoons of olive oil until hot and simmering. Add the onion and garlic and sauté until golden (4 minutes).
2. Add the carrot, celery, 2 teaspoons ground cumin, 2 teaspoons of crushed coriander seeds, salt
and pepper and sauté until the mixture is soft. Add more olive oil as needed to keep the
mixture from browning.
3. Stir in the tomato paste to blend with the mixture. Sauté the mixture for 2-3 minutes.
4. Add the bulgur, lentils, and stock. Bring to a simmer over medium heat and then partially cover pot and turn heat to medium-low. Simmer until the bulgur and lentils are plump and soft, about40-50 minutes. If the soup appears thick, add more stock or water to thin. If the soup appears thin, add more tomato paste and simmer the soup uncovered.
5. Add remaining 2 teaspoons each of cumin and coriander seeds. Salt and pepper to taste.
6. Add the juice of the lemons to taste.
7. Stir in half the parsley and sprinkle the remaining half over the soup.
8. Serve soup drizzled with olive oil.