Souper Storm Red Lentil Soup
Last edited Sat Nov 3, 2012, 04:24 PM - Edit history (1)
Made this last week during the Superstorm (never lost power thank goodness) and it's very warming for this cold weather that has settled in its wake
3 cups red lentils picked through for stones and rinsed
1 med white onion
2 cups chopped celery
1/2 of a 28 oz can chopped tomatoes
2 med carrots
2 shallots (bought these to plant in the garden, they ended up in the soup!)
1 large garlic clove
5 large white mushrooms (veggy soup, thought these would add a meaty richness. they did.)
water (total volume of soup was about 6 quarts)
spices:
cumin
coriander
turmeric
dried parsley
oregano (used tea ball to keep the stem and twig factor down)
1 bay leaf (the humble bay leaf)
2 blades star anise (careful not to overdo this stuff) (adds a sweet licorice note)
1/2 teaspoon yellow curry powder
sweet paprika good pinch
salt to taste
method:
I fried the veggies in olive oil until soft, adding the tomatoes next, and the first six spices
then added the water and the lentils, simmered the whole thing for a couple of hours, adjusted the spices with the final spice selection, then pureed the whole thing with my trusty stick blender.
As always, better the next day. and the day after that. and the day after................... et bon apetit!